Ingredients:
Put water on to boil in a large pot and choose your favorite pasta. We prefer a wide fettuccine type noodle cooked al dente, which is usually about half the time stated in the directions on the bag of of pasta, but calibrate cooking times for yourself.
You should be able to make the sauce while the pasta is cooking if everything is chopped, grated, sliced and ready to go.
In a skillet, heat a mixture of butter and olive oil over medium heat and add mushrooms. Saute mushrooms for a few minutes and then add garlic and rosemary and cook for another minute. Reduce heat, add grated Parmesan cheese and stir. Amounts of all ingredients are approximate. Add more or less as your taste dictates.
Check pasta for doneness. When done, drain pasta and add pasta noodles to the skillet. Stir gently to coat pasta with the sauce, then transfer to serving plates.
Drizzle a small amount of truffle oil onto each portion, and serve with additional grated Romano cheese at the table.
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