Recipe Ingredients
- 1 8 oz package of fresh fettuccine (I like to use fresh pasta but dried workes just as well)
- 1/2 cup 1/2 & 1/2 or heavy cream
- 3 oz black or white truffle butter (black is easier to find)
- 3 tablespoons fresh chives, chopped
- 3 oz Parmesan cheese, shaved. (use a vegetable peeler)
- Kosher salt
Recipe Instructions
- Add salt to a large pot bring water and bring to a boil.
- Meanwhile, in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add truffle butter, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
- Add the pasta to the boiling water and cook according to directions on the package. About 3 minutes for fresh pasta.
- When the pasta is done, reserve 1/2 cup of water, then drain the pasta.
- Add the drained pasta to the saute pan and toss it with the truffle cream mixture.
- As the pasta absorbs the sauce, add water, if necessary, to keep the pasta creamy.
- Serve in shallow bowls. Or a plate.
- Sprinkle with chives and shaved Parmesan.
- Add salt and pepper to taste.
- Serve at once.
Recipe Notes
- I use 1/2 and 1/2 most of the time to make a healthier dish. For a treat I use heavy cream (whipping cream.)
- I serve the pasta with a large green salad.
- You can also add shrimp or chicken for a heartier meal, but I Love this pasta by itself!
Recipe Credit: Adapted from a recipe by Ina Garten.