Fettuccine With Black Truffles
Indulge in the luxurious flavors of this exquisite truffle fettuccine dish. With tender fresh pasta coated in a velvety buttery sauce and topped with fragrant black truffles, each bite is a decadent celebration of Italian cuisine. This elegant recipe is perfect for a special occasion or when you want to treat yourself to a gourmet dining experience at home.
— Constant Cookbook
Ingredients
- 2 Tbs. sea salt
- 1 lb. fresh fettuccine
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 or 2 black truffles
Instructions
- Bring a large pot three-fourths full of water to a rolling boil and add the salt. Add the fettuccine, stir well and cook, stirring occasionally, until al dente, 1 1/2 to 2 minutes. Scoop out and reserve about 2 ladlefuls of the cooking water, then drain the pasta.
- Transfer the drained pasta to a warmed serving bowl. Add the melted butter and cheese and stir and toss well to combine, adjusting the consistency with some of the cooking water if needed. Using a truffle shaver or vegetable peeler, thinly shave the truffle over the top. Toss again and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
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