Black Truffled Fettuccini Alfredo Recipes

BLACK TRUFFLED FETTUCCINI ALFREDO

Black Truffled Fettuccini Alfredo image

Decadent main course or elegant appetizer for gourmet Italian or a steak night. If you really want to indulge, go for white truffles! Use white pepper for a cleaner presentation-especially if using white truffles. Economic variation using truffle oil (try any or all of the following options): Drain the pasta and coat with truffle oil before adding the sauce; saute chicken or another additional ingredient in truffle oil; and/or substitute butter with truffle oil. Slicing truffles: the thickness of the truffles greatly alters the flavour of the recipe. The average crowd pleaser is just thicker than paper thin. If paper thin, this will add a very delicate flavour (which you might find favourable if you're serving as an appetizer or side dish), so adjust spices according. Thicker shavings will have a very robust flavouring which is good for a main course or if you are adding any meats to the dish (try prosciutto, roasted chicken, or lobster), however you may want to limit the salt content to avoid making the flavour too savory. Serving a truffle dish: some foodies prefer to hold the truffles until service. Shave truffles as you serve each dish. In this case, shave the truffles very thinly. If using this method, you may want to add some truffle oil to the dish itself to ensure that the entirety of the dish is at least aromatic for those bites that may not catch a truffle shaving. Rescue: if the dish turns out with the flavour too heavy or too savoury, try adding a dash of sugar...works like a charm for me! (Experiment with a small separated portion first to make sure this is an effective cure.) Or toss in a small handful of pulled chicken pieces. May also be served cold.

Provided by GoldsmithLissa

Categories European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fettuccine, cooked al dente
2 cups cream
1/2 cup unsalted butter
1/2 cup parmesan cheese, grated (pref Parmagianno Reggiano)
1/2 cup romano cheese, grated (pref Pecorino Romano)
sea salt
black pepper, freshly cracked
1 -2 grape-sized black truffle, peeled

Steps:

Over medium heat, warm the cream and 7 tablespoons of the butter.
Meanwhile, slice truffles thinly.
Sautée with remaining one-tablespoon butter over medium heat until aromatic and lightly browned.
Bring cream to a simmer, stir in cheese until melted and sauce is smooth.
Season with salt and pepper.
Finally, toss with pasta and serve.

Nutrition Facts : Calories 1153.7, Fat 76.2, SaturatedFat 46, Cholesterol 329.9, Sodium 599, Carbohydrate 86.3, Fiber 3.8, Sugar 2.6, Protein 32.8

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