Parmesan Cream Fettuccine

Cook time 15 minutes
Servings 2


300ml cooking cream

250g fresh fettuccine

6 button mushrooms, finely sliced

½ tsp truffle oil (optional)

¾ cup Parmesan reggiano

20g butter

2 eggs, fried

Salt & pepper

Parmesan Cream Fettuccine


Bring a large pot of salted water to a boil. Cook pasta until al dente.

Melt butter in a large pan. Add cream and bring to a simmer. Turn the heat to low and sprinkle in parmesan cheese and season. Constantly stir with a spatula until the cheese has melted into the cream and become thick and glossy.

Add drained pasta to the pan and the truffle oil, and coat.

Serve in shallow bowls with egg on top, together with slices of mushrooms and extra parmesan sauce.