Truffle Cabecou, Mushroom, and Butternut Fettuccine

Yields 4 entrée or 6 appetizer-sized servings
Prep time: 35 minutes
Cook time: 20 minutes


  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 2 cups 1/2-inch diced butternut squash
  • 3/4 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake, or wild), trimmed and cut into 1/4-inch slices (about 5 cups)
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons chopped fresh thyme, plus sprigs for garnish
  • 1/2 cup dry white wine
  • 1 cup chicken or vegetable broth
  • 1/4 cup crème fraiche
  • 1/2 teaspoon sea salt, or more to taste
  • 1/2 teaspoon black pepper, or more to taste
  • 4 to 6 rounds Laura Chenel’s Truffle Cabecou, plus about 2 tablespoons of the packing oil (see Note)


  1. In a large pot of boiling, well-salted water, cook the pasta according to package directions.
  2. Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the squash and cook, stirring occasionally, for 3 minutes. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and thyme and cook, stirring occasionally, until the squash and mushrooms are almost tender, 3 to 4 minutes. Add the wine and cook, scraping up any browned bits on the bottom of the skillet, until the liquid has almost entirely evaporated, 1 to 2 minutes. Stir in the broth, crème fraiche, salt, and pepper and bring to simmer. Remove from the heat and stir in more salt and pepper to taste. Cover and set aside.
  3. Drain the pasta, add it to the skillet, and toss to coat. Arrange the pasta on plates or a platter and top with the Cabecou. Drizzle with the Cabecou oil, garnish with the thyme sprigs, and serve.

This pasta is delicious using Herb Cabecou, too.

Cabecou, Mushroom, and Butternut Fettuccine.jpg