Pasta is one of the most universally loved foods, and for good reason! It’s simple to prepare, endlessly versatile and satisfyingly filling, making it the ultimate comfort food for any occasion—from weekdays to the holidays.
During the holidays, pasta makes the perfect dish for gatherings, or even for a quick weeknight dinner when you’re busy running to all of those fun holiday gatherings. A baked lasagna or pasta casserole makes a warm, festive centerpiece for a holiday table and a quick spaghetti dinner can keep you full as you bounce from school concerts to company cocktails.
Ina Garten is also a fan of pasta for the holidays. We recently ran across a recipe for her Fettuccine with White Truffle Butter and Mushrooms, a pasta she loves to make during this festive season. “It’s a great dish for the holidays because you can make HUGE amounts of it,” she said. The rich, creamy dish looked like the perfect meal for a cozy dinner with friends and we can’t wait to make it. Here’s what you need to know.
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What’s So Great About Ina Garten’s Fettuccine with White Truffle Butter and Mushrooms?
Ina’s Fettuccine with White Truffle Butter and Mushrooms recipe sounds fancy, but the Food Network rated it as “easy” to make. It takes about 30 minutes to whip up this incredible dish. “You’re not going to believe how fast this dish is,” said Ina in the video. “This is fresh fettuccine. It’s going to cook in 2 minutes.”
You can get the full recipe and instructions on the Food Network site, but you’ll need kosher salt and freshly ground black, unsalted butter, olive oil, cremini mushrooms (stems removed), heavy cream, white truffle butter, fresh fettuccine, chopped fresh chives and freshly grated Parmesan.
Start by adding salt to a large pot of water and bring it to a boil. Melt butter and olive oil in a large sauté pan over medium-high heat and add the mushrooms. Sauté them for 5 to 10 minutes, tossing often. Transfer them to a bowl and rinse out the pan.
Pour the cream into the sauté pan and heat it until it simmers. Add the truffle butter, salt and pepper, then lower the heat to very low and swirl the butter until it melts. Keep this warm over very low heat.
Add the pasta to the boiling water and cook for about two minutes. Drain the pasta and add it to the truffle cream sauce. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan (Ina calls for “a lot” of Parmesan) and serve immediately in shallow bowls, garnished with extra chives and Parmesan.
This takes a few extra steps than just a quick spaghetti, but the extra effort is worth it for the holidays. If you can’t find (or don’t care for) truffle butter, you can use regular butter and this pasta will still be super delicious.
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What People Are Saying About Ina Garten’s Fettuccine with White Truffle Butter and Mushrooms
Several people commented on this recipe on the Food Network’s site and it comes highly recommended!
“This was spectacular! Served with Ina’s filet of beef tenderloin w basil parm mayo for NY Eve dinner,” someone said. That sounds like a great NYE dinner at home!
“Delicious!!! All of our guests loved it for Christmas dinner,” another person said. When you’re tired of traditional Christmas foods, this is a great dish to serve.
“So easy, fast and delicious. Great for a no-meat night, but may add shrimp or chicken cutlets next time,” someone chimed in.
“Such a quick and easy recipe! My husband who doesn’t even like truffle flavor, loved this dish,” someone added. “I only had black truffle butter and added some garlic but overall, it’s fabulous! Will def be making this again.”
This is one pasta dish that we need to make right away!
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