Italian Fettuccine

• 2 tablespoons white truffle oil
• 1 12 ounces dried porcini mushrooms, chopped
• 1 lb fettuccine
• 12 cup butter
• 13 cup parmesan cheese
• 12 cup spinach

1. Soak mushrooms for about 1/2 hour in cold water.
2. Melt butter, add chopped mushrooms and spinach and cook for 5 minutes.
3. Cook pasta, drain and mix in pan with the other ingredients.
4. Add grated Parmesan cheese and white truffle oil.
5. Serve hot.

truffle oil, porcini mushrooms, fettuccine, butter, parmesan cheese, spinach

Taken from www.food.com/recipe/italian-fettuccine-4027 (may not work)