Barefoot Contessa Makes Fettuccine with White Truffle Butter | Food Network



Ina says this creamy pasta dish is perfect for the holidays because you can make HUGE amounts of it!

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Get the recipe: https://www.foodnetwork.com/recipes/ina-garten/fettuccine-with-white-truffle-butter-and-mushrooms-3190104

Fettuccine with White Truffle Butter and Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8.82 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish

Directions

Add 1 tablespoon of salt to a large pot of water and bring it to a boil.

Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.

Transfer the mushrooms to a bowl and rinse out the pan.

Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.

Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs.
Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.

Note: This recipe was doubled for filming.

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29 Replies to “Barefoot Contessa Makes Fettuccine with White Truffle Butter | Food Network”

  1. This came out delicious the second time. I eliminated putting salt in the heavy cream because my truffle butter is already salted. The first time I made it, it was way too salty. I added chicken to mine

  2. I get so disheartened when I see the name of a dish and it looks SO amazing, to find out, it has mushrooms. I have an anaphylactic allergy to mushrooms and I swear, theyโ€™re in every damn dish I want to make. ๐Ÿ™„๐Ÿ™„. Thumbs up anyway because it looks amazing.

  3. Im making this on Christmas Eve ๐Ÿ™‚……edit: I made it just ate it , it was really good but i got lost on measurements and it might have beeb a bit too creamy. I reheat it on the 26th and i think I'll enjoy it more since i wont be tasting as I cook. Thank you for this recipe, so good. MERRY CHRISTMAS ๐ŸŽ„ ๐ŸŽ… โœจ

  4. Iโ€™ve lost all respect for Ina after what she said about The President of The United States. She needs to just stick to cooking and donโ€™t make stupid public political statements.
    ๐Ÿ–•๐Ÿ–•๐Ÿ–•๐Ÿ–•๐Ÿ–•๐Ÿ–•๐Ÿ–•๐Ÿ–•

  5. Ina and Jeffery too adorable together! โ™ฅ๏ธ I love the way she says, โ€œTwo pats of Truffle Butterโ€, and it looks like she dumped an entire 4 ounce container in her Heavy Cream! Ina youโ€™re my kinda cook! Everythingโ€™s better with butter, everythingโ€™s even better with Truffle Butter! ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ

  6. My partner is Italian , and he is also a Italian chef , he said that the pasta is far to soft and so much over cooked that he would no give it to a dog , so for once Ina it is not perfect .

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