Fettuccine W/ Prosciutto, Wild Mushrooms and White Truffle Oil

This was one of those ‘Not feeling too hot, kinda tired but, really needing a white truffle endorphin fix”. Something most people don’t know about me is that I have an insatiable fondness of white truffles, and no, white truffles and black truffles taste nothing alike. TO ME, black truffles have more of a flat bitter taste. White truffles have an aromatic, sensual, exotic flavor that releases warm tingling endorphins throughout the body. I can feel their effects right down to the bottom of my feet that cause this animal-like lust deep inside of me that wants to crawl right out of my skin! Yes….they are that good….to me anyway. I’ve found that white truffle oil tastes best on gnocchi as opposed to other types of pasta simply because you get the sensual effects from these warm round nuggets of pasta moving around in your mouth and on your tongue. It’s similar to the said effects of someone using figs as an aphrodisiac food. So, being that I thoroughly feel white truffles should be on the list of natural aphrodisiacs (if it’s not already) this dish is a simple, yet powerful date night dinner that won’t hold you up in the kitchen.

The Food:

½ lb Fettuccine
Water for boiling
½ tbs olive oil
2 c wild mushrooms, sliced
Kosher salt and fresh cracked pepper to taste
2 c dry Chardonnay
⅔ c heavy cream
½ tsp chicken bullion
5 slices prosciutto, torn into bite sized pieces
Parmesan
Good quality white truffle oil

Get your water boiling over high heat. Stir in the fettuccine. Once your pasta has become tender (don’t over cook), remove from heat and strain. While your pasta is boiling, heat the olive oil in a large sauté pan over medium high heat.  Add shrooms. Season with salt and cracked black pepper to taste. Once the shrooms are tender, transfer to a small colander and strain most of the liquid. Reserve roughly ½ tbs. Bring white wine to a hard simmer until it has reduced to ⅓. Whisk in the cream, bullion and mushroom liquid. Simmer for about 1 minute. Add pasta and prosciutto. Mix well. Allow to simmer for about 2 minutes before plating up. Divide between 2 (or 1 shared) plates and grate your parm over both dishes using a microplane. Lightly drizzle with white truffle oil (I use a lot) and there you have it. Flop down next to your significant other and watch a couple of movies over a fantastic plate of pasta and a nice Chardonnay.
Bellisimo!