Truffle Pasta
Servings 2
A simple truffle pasta. Toss al dente pasta with cream sauce made from butter, truffle, and truffle oil, finish with Parmesan.
Ingredients
- 250 g fresh fettuccine
- 45 g butter
- 30 ml truffle oil
- 2 small fresh truffles
- 80 ml heavy cream
- 30 g Parmesan cheese
- Salt and pepper to taste
Method
- Bring a large pot of salted water to boil and cook pasta according to package directions until al dente.
- While pasta cooks, heat butter and truffle oil in a large skillet over medium heat. Add grated truffle and sauté for about 1 minute.
- Add heavy cream to the skillet and simmer for 2-3 minutes until slightly thickened.
- Drain pasta, reserving 1/2 cup of pasta water.
- Add the pasta to the skillet with the cream sauce.
- Add Parmesan cheese and toss everything together, adding pasta water as needed to create a silky sauce. Season with salt and pepper to taste.
- Plate the pasta and finish with remaining fresh truffle shavings (if using), extra Parmesan and freshly ground black pepper.