Black Garlic & Brown Butter Mushroom Fettuccine

Black Garlic & Brown Butter Mushroom Fettuccine

A deeply savory, umami-forward pasta that lets Valente's Mushroom Fettuccine shine.

Nutty brown butter meets the sweet, balsamic depth of Burlap & Barrel Black Garlic for a restaurant-quality dish that comes together in just 20 minutes. This is the kind of weeknight dinner that feels like a special occasion — minimal ingredients, maximum flavor.

Featured Products

Ingredients

  • 8 oz Valente Mushroom Fettuccine
  • 4 tbsp unsalted butter
  • 1 tbsp Organic Extra Virgin Olive Oil
  • 1 tsp Burlap & Barrel Black Garlic, crushed into a paste
  • 1 tsp Purple Shallot Slices (rehydrated in warm water for 5 min, drained)
  • ½ tsp Wind-Blown Sea Salt, plus more to taste
  • ½ tsp freshly ground Zanzibar Black Peppercorns
  • 2 tbsp pasta cooking water (reserved)
  • Fresh thyme leaves (optional garnish)
  • Grated Pecorino or Parmigiano (optional, for serving)

Instructions

1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the Mushroom Fettuccine until al dente according to package directions. Reserve 2 tablespoons of pasta water before draining.

2. Brown the butter. In a large skillet over medium heat, melt the butter. Let it foam and swirl occasionally until the milk solids turn golden brown and smell nutty, about 3–4 minutes. Watch closely — it goes from perfect to burnt quickly.

3. Add aromatics. Reduce heat to low. Stir in the olive oil, Black Garlic paste, and rehydrated Purple Shallot Slices. Cook gently for 1 minute, just until the black garlic melts into the butter and becomes fragrant. The sauce will turn a deep, glossy amber-brown.

4. Toss the pasta. Add the drained fettuccine to the skillet along with the reserved pasta water. Toss vigorously over low heat until the sauce clings to every strand, emulsifying into a silky coating. Season with sea salt and freshly ground Zanzibar peppercorns.

5. Serve. Plate immediately. Finish with a drizzle of raw olive oil, fresh thyme leaves, and a generous grating of Pecorino if using.

Serves

2–3

Total Time

~20 minutes

Notes

  • For a heartier version, add sautéed fresh mushrooms (cremini, oyster, or shiitake) in step 2 before browning the butter.
  • The Black Garlic paste can be made by crushing the granules with the back of a spoon or mixing with a drop of olive oil.
  • Swap in Valente's Roasted Garlic and Basil Fettuccine for an even more garlicky profile — just reduce the Black Garlic to ½ tsp so it doesn't overpower.

Shop the ingredients: Mushroom Fettuccine · Black Garlic · Zanzibar Black Peppercorns · Wind-Blown Sea Salt · Organic Extra Virgin Olive Oil · Purple Shallot Slices

Back to blog