Truffredo
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 tablespoon kosher salt
- 8 ounces fettuccine pasta
- 1⁄4 cup olive oil
- 1⁄2 cup mushroom, finely chopped
- 3 garlic cloves, pressed
- 1 tablespoon chives, chopped
- 1 tablespoon fresh Italian parsley, chopped
- 1⁄2 cup heavy cream
- 4 ounces cypress grove truffle tremor cheese (rind removed)
- 1⁄8 cup parmigiano-reggiano cheese, finely grated
- 1 pinch nutmeg
- white pepper, to taste
- 1⁄8 cup pine nuts, toasted
directions
- Bring a large pot of water to a rolling boil. Add kosher salt and fettuccine.
- Heat olive oil in a skillet over low heat.
- Saute mushrooms until tender. Add garlic, chives and parsley to skillet. Saute for one minute, remove from heat.
- Heat the cream in a small saucepan over low heat.
- Stir in Truffle Tremor until it is barely dissolved with just a few solid pillows remaining (until you can smell the truffle).
- Add parmesan cheese, nutmeg and white pepper. Remove from heat. Fold in the olive oil mixture.
- When fettuccine is al dente, drain it while reserving 1/4 cup of the hot water. Put fettuccine back in the pot and add the cheese, mushroom and herb mixture.
- Stir until blended well. Add the reserved water in small increments until sauce is creamy and not dry.
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>