Truffle Butter Fettucini
I have a SLIGHT obsession with truffles. I use truffle oil on pizza and flat bread… and now I have discovered truffle BUTTER. It completely lived up to my expectations, as a matter of fact, it’s heavenly.
I was perusing my extensive cookbook collection the other night, and I came across a fettucini dish that called for truffle butter – I immediately went to whole foods to see if I could find it. Sure enough they have little 3.5 ounce tubs. It’s expensive, but so worth it. My hat goes off to Ina Garden for this one – it’s amazing.
Seriously, pictures don’t do this dish JUSTICE, so just try it!
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Truffle Butter Fettucini
Yield: 2-4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1/2 pound of Fettucini
1/2 cup heavy cream
3 ounces truffle butter
Chives, chopped for garnish
Parmesan-Reggiano cheese, shaved for garnish
Ground pepper
Directions:
In one pot bring salted water to a boil, add the pasta and cook according to the box. Once the pasta is cooked, reserve about 1/4 cup of the salty/starchy pasta water.
In another pot on VERY low bring the heavy cream to a simmer. Then add the truffle butter, when it's fully melted add in the reserved pasta water.
In a large bowl combine the noodles with the sauce and mix well. Plate and garnish with the chives, ground pepper and parmesan. Savor every single bite!
Ina Garden
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