Truffle Fettuccine

Supple pasta ribbons glistening under a buttery cream veil. The earthy scent of truffle hits as soon as the plate is served, with parmesan melting to bind everything together.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 595
• Protein: 19 g
• Carbs: 78 g
• Fat: 24 g

Ingredients

• 400 g Fettuccine
• 50 g Minimum butter sweet ( cubed )
• 100 ml Liquid cream
• 60 g Parmesan cheese ( finely grated )
• 1 piece Garlic ( finely minced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 40 g Black Truffle ( finely grated )

Instructions

1. Cooking the pasta

   Drop the fettuccine into a large pot of boiling salted water. Cook until al dente, with a slight bite. Reserve a ladle of pasta water before draining.

2. Infusing the sauce

   In a sauté pan, melt the butter over low heat without browning. Add the garlic and cream. Let it simmer gently so the fat absorbs the aromas.

3. Binding and finishing

   Toss the pasta into the pan. Add the grated truffle and parmesan. Pour in the reserved pasta water and stir vigorously to emulsify the butter and coat every ribbon.

Chef's tips

• Never rinse your pasta; the starch is essential for the sauce to cling.
• The sauce should coat the back of a spoon; if too thick, loosen it with a bit of pasta water.

Storage

This dish does not keep; serve immediately as the pasta will continue to absorb the sauce.