Bring a large pot of salted water to a rolling boil and add the fettuccine, cooking according to package directions until al dente (usually 8-10 minutes). While the pasta cooks, mince the garlic, thinly slice the mushrooms, finely grate the 2 oz of truffle cheese, chop the parsley, and have the heavy cream measured and ready. When the pasta is done, reserve 2 tablespoons of the starchy cooking water in a small bowl before draining the pasta.

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the sliced mushrooms and minced garlic with the sea salt, stirring occasionally until the mushrooms release their moisture and begin to golden at the edges, about 10 minutes. I find that letting the mushrooms cook without stirring too frequently helps them develop a deeper, nuttier flavor that complements the truffle. Transfer the cooked mushrooms to a clean plate and set aside.

In the same skillet, melt the remaining 2.5 tablespoons of butter over medium heat. Pour in the heavy cream and stir gently to combine, warming through for about 1 minute. Add the finely grated 2 oz of truffle cheese in batches, stirring constantly until each addition melts completely and the sauce becomes smooth and glossy. Stir in the reserved 2 tablespoons of pasta water—this starch will help the sauce cling beautifully to the pasta. Season with freshly cracked black pepper to taste.

Add the cooked fettuccine and sautéed mushrooms from Step 2 directly to the truffle cream sauce, tossing gently over low heat for about 1-2 minutes to ensure everything is evenly coated and heated through. Drizzle the black truffle oil over the pasta and toss once more—I always add the truffle oil at the very end to preserve its delicate aroma and potent flavor. Transfer immediately to a serving bowl or plate.

Top the finished pasta with the fresh chopped parsley and the final 1 tablespoon of grated truffle cheese, distributing them evenly across the dish. Serve immediately while the pasta is still hot and the sauce is glossy.