Fettucine Profumate Recipe

Name: Fettucine Profumate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fettucine Nests; 3 Tablespoons Unsalted Butter; 3 Tablespoons Truffle Oil (or Extra Virgin Olive Oil); 8 ounces, weight Baby Bella Mushrooms, Chopped; 1 whole Carrot, Peeled And Minced; 2 stalks Celery, Minced; 1 whole Onion, Minced; 1 clove Garlic, Minced; 1 Tablespoon Flat-leaf Italian Parsley, Chopped; 1 ounce, fluid Grappa (Italian Liquor); 1 cup Broth; 1 Tablespoon Cornstarch (Dissolved In 2 Tablespoons Of Water); 1 cup Heavy Whipping Cream; 1 cup Parmigiano-Reggiano Cheese, Grated; Salt/pepper

Servings: persons

1 pound Fettucine Nests
3 Tablespoons Unsalted Butter
3 Tablespoons Truffle Oil (or Extra Virgin Olive Oil)
8 ounces, weight Baby Bella Mushrooms, Chopped
1 whole Carrot, Peeled And Minced
2 stalks Celery, Minced
1 whole Onion, Minced
1 clove Garlic, Minced
1 Tablespoon Flat-leaf Italian Parsley, Chopped
1 ounce, fluid Grappa (Italian Liquor)
1 cup Broth
1 Tablespoon Cornstarch (Dissolved In 2 Tablespoons Of Water)
1 cup Heavy Whipping Cream
1 cup Parmigiano-Reggiano Cheese, Grated
Salt/pepper

1
Gently wipe your mushrooms clean with a paper towel.
2
Into a large saute pan heat butter and truffle oil over medium heat.
3
When melted add the mushrooms, carrot, celery, onion, garlic and parsley.
4
Stir to combine.
5
Allow to cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring as necessary.
6
Season lightly with salt.
7
Remove pan from heat and pour the grappa in.
8
Mix well and carefully return to heat and cook until grappa has evaporated.
9
Add broth lower heat slightly and allow to cook for approximately 10 minutes, stirring as necessary.
10
Add the corn starch (which has been dissolved in water) and mix together until it thickens.
11
When thickened, add cream, Parmigiano and season lightly with pepper.
12
Reduce heat to lowest setting and allow to simmer for approximately 5 minutes.
13
While sauce is nearing the final stages cook your pasta in generously seasoned water until al dente (according to package directions).
14
Drain well and add to the sauce pan.
15
Toss well to combine.
16
Transfer to serving bowl, garnish with additional Parmigiano if desired and serve immediately.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Fettucine Nests, 3 Tablespoons Unsalted Butter, 3 Tablespoons Truffle Oil (or Extra Virgin Olive Oil), 8 ounces, weight Baby Bella Mushrooms, Chopped, and more.

Yes, Fettucine Profumate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettucine Profumate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions