Creamy Fettuccine with Truffle Burrata


One of the easiest and most delicious pasta recipes to make. So rich, creamy and mushroomy - this dish is sure to impress even the most discerning palates.

Whether you're hosting a dinner party or simply making your significant other a special meal, this creamy fettuccine with truffle burrata is a guaranteed winner. 


Prep Time 10 mins
Cooking Time 20 mins
Total Time 30 mins
Yield Size 2 servings


Ingredients QTY UOM
Dolce Vita Fettuccine Pasta 100 g
Olive Oil 3 tbsp
Shiitake Mushrooms 100 g
Shimeji Mushroom 75 g
White Wine 100 ml
Flour 30 g
Chicken Stock 250 ml
Milk 250 ml
Heavy Cream 2 tbsp
Delizie Vesuviane Truffle Burrata 1 piece
Salt & Pepper
Parsley (for garnish)
Grated Parmesan Cheese



  1. Cook pasta according package instructions. Drain and set aside.
  2. In a large non stick pan over medium heat, add olive oil. Once hot, add in the mushrooms followed by the garlic. Cook until mushrooms and garlic are soft.
  3. Pour in the white wine. Cook until liquid has reduced. Add flour. Stir continuously until it forms a paste. Can add a little olive oil if it looks dry.
  4. Add in the stock and cook for 3-5 minutes.
  5. Add in the milk and cream to the mushroom sauce, whisking constantly to make sure the sauce is smooth and has no lumps. Season with salt and pepper.
  6. Once everything has been incorporated, add in then cooked pasta and toss until the pasta noodles are coated with the sauce. 
  7. Place the cooked pasta onto a serving plate. Top the pasta with the burrata.
  8. Season with salt and pepper and drizzle olive oil. Garnish with chopped parsley and grated parmesan cheese. Enjoy!

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