November 16, 2021

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.

8 ounces of egg fettucini - what I used, and honestly I would have used just plain old fettucini
1/2 cup heavy cream
3 ounces truffle butter
Chives, chopped for garnish
Parmesan-Reggiano cheese, shaved for garnish
Ground pepper

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!

Seriously, pictures don't do this dish JUSTICE, so just try it!


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