Cook the fettuccine according to package instructions until al dente, usually around 8-10 minutes. Once done, drain and set aside while you prepare the sauce.

Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the sliced baby bella mushrooms, cooking them for about 5-7 minutes until they're wonderfully browned and tender.

Add the chopped garlic to the skillet. Sauté for an additional minute, just until the garlic is fragrant and slightly golden.

Combine the cooked fettuccine with the mushrooms in the skillet. Add in the remaining tablespoon of butter, kosher salt, and the heavy cream. Mix everything well until coated and creamy.

Stir in the shredded Parrano truffle cheese, allowing it to melt beautifully into the pasta.

Garnish your Truffle Mushroom Pasta with finely chopped fresh parsley and a sprinkling of grated truffle cheese before serving.