Fettuccine with White Truffle Butter | Barefoot Contessa: Cook Like a Pro

Ina says this creamy pasta dish is perfect for the holidays because you can make HUGE amounts of it! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/37YdHtN The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #FettuccinewithWhiteTruffleButterandMushrooms Fettuccine with White Truffle Butter | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/fVaEFEYrB5U