Fettuccine with Truffle
A luxurious and indulgent pasta dish featuring creamy fettuccine laced with aromatic truffle oil, perfect for a special occasion or a sophisticated dinner.
Nutrition
Calories: 600cal
Carbohydrate: 70g
Protein: 15g
Fat: 30g
Cholesterol: – -mg
Sodium: 400mg
Difficulty Level: easy
10 min Prep
15 min Cook
25 min Total
4 Servings
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: Extra shaved truffle for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
- Once the water is boiling, add the fettuccine. Stir occasionally to prevent sticking, and cook according to package instructions until al dente. Tip: Al dente means the pasta should still have a tiny bit of bite when tasted.
- While the pasta is cooking, melt the butter in a large skillet over medium heat.
- Pour in the heavy cream and stir continuously for about 2-3 minutes until the cream mixture is heated through. Be careful not to let it boil.
- Gradually add the grated Parmesan cheese to the skillet, stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Remove the skillet from the heat and stir in the truffle oil. Add salt and freshly ground black pepper to taste.
- Once the pasta is cooked, reserve half a cup of the pasta water, then drain the fettuccine. Tip: Saving pasta water helps adjust the consistency of the sauce if needed.
- Add the cooked pasta to the skillet with the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
- Sprinkle the chopped parsley over the pasta and toss again. For an extra touch of luxury, add shaved truffle on top.
- Divide the fettuccine into four serving plates and serve immediately.
