Deluxe Mushroom & Truffle Fettuccine

• Cook egg fettuccine in boiling water until 
‘al dente’, 3 minutes.
• Reserve pasta water (1/3 cup for 2 people / 
2/3 cup for 4 people). Drain fettuccine, then 
return to saucepan and drizzle with olive oil.

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre. 

• Meanwhile, heat a large frying pan over high heat 
with the butter and a drizzle of olive oil. Cook 
sliced mushrooms, tossing, until browned and 
softened, 6-8 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Reduce heat to medium. Stir in thickened cream
and vegetable stock. Simmer until thickened, 
1-2 minutes. 

• Add cooked fettuccine, half the Parmesan 
cheese and the reserved pasta water to the 
pan. Toss to combine.
• Remove pan from heat. Add a drizzle of 
truffle oil (if using) to taste. Season with salt
and pepper.

TIP: Truffle oil has a strong flavour. Add less, or 
leave it out, if desired.
TIP: If the sauce looks too thick, add a splash more 
of the reserved pasta water to loosen. 

• Just before serving, combine the honey with a 
drizzle of balsamic vinegar and olive oil in a 
medium bowl. Season to taste, then add pear 
and rocket leaves. Toss to coat.