Mushroom White Truffle Pasta

Y’all….I could eat this pasta at every meal. It’s to DIE for! Seriously! If you try nothing else of mine, please try this. Don’t leave out the white truffle oil. It makes this dish. I get mine off of Amazon. It’s a little pricey, but SO worth it.

Ingredients:
8 ounces of noodle of choice (I prefer spaghetti noodles)
8 ounces of baby bella or white mushrooms
1 cup of heavy cream
1 tablespoon of freshly minced garlic (skip the pre-minced stuff, mince your own)
1/4 cup of beef broth
4 tablespoons of butter, divided
2 tablespoons of olive oil
1 cup of Parmesan cheese
1 tablespoon of white truffle oil
salt and pepper to taste

Directions:
Boil noodles while you start the sauce and cook to al dente. In a pan, add 2 tablespoons of butter and all of the olive oil. Sauté mushrooms for 8-10 minutes on medium heat until they are golden and soft. Remove from the pan. Do not wipe pan clean. Add beef broth to deglaze the pan. Add in remaining 2 tablespoons of butter and garlic. Cook for 1-2 minutes until fragrant. Add in the heavy cream and bring to a simmer for 3-5 minutes. Turn heat to low and add in Parmesan cheese and salt/pepper. Add the mushrooms back to the sauce. Add drained noodles to the sauce. Drizzle in the tablespoon of white truffle oil. Mix well. Garnish with parsley.