Fettuccine with Truffle Butter

Fettuccine with Truffle Butter

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Fettuccine with Truffle Butter

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Yields: 2 mains or 4 sides Serves: 2 mains or 4 sides

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

  1. Add salt to a large pot bring water and bring to a boil.
  2. 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.
  3. Add the pasta to the boiling water and cook according to directions on the package. About 3 minutes for fresh pasta.
  4. When the pasta is done, reserve 1/2 cup of water, then drain the pasta.
  5. Add the drained pasta to the saute pan and toss it with the truffle cream mixture.
  6. As the pasta absorbs the sauce, add water, if necessary, to keep the pasta creamy.
  7. Serve in shallow bowls. Or a plate.
  8. Sprinkle with chives and shaved Parmesan.
  9. Add salt and pepper to taste.
  10. Serve at once.

Recipe Notes

  1. 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.)
  2. I serve the pasta with a large green salad.
  3. 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.

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