Step 1

Fill a large pot with water, add salt, and bring to boil.

Step 2

In a large saute pan drizzle olive oil and bring to medium heat.

Step 3

Add minced onion, garlic, and chili flakes. Cook for about 3 minutes.

Step 4

Add half of the chopped parsley.

Step 5

Add in chopped mushrooms, salt and pepper, and saute for about 3 minutes. Pour in white wine and cook till evaporated, about 2 minutes.

Step 6

Turn off heat. Drizzle in truffle oil and stir. Set aside.

Step 7

When water is boiling place in fettuccine and cook for the recommended time on the package. Taste pasta and see if it's al dente.

Step 8

Scoop pasta and place in the pan with the mushrooms on low heat. Add some of the pasta water.

Step 9

Mix well as to coat the pasta with the oils in the pan and also distribute the mushrooms throughout.

Step 10

Garnish with some fresh chopped parsley, and freshly cracked black pepper.

Step 11

Sprinkle with some freshly grated Parmigiano Reggiano.

Step 12

Enjoy!