Fettuccine Alfredo Bone Marrow Luge Recipe
Fettuccine alfredo topped with bone marrow luge, parmesan reggiano, truffle butter, and Madeira wine.
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Ingredients
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Pasta
Alfredo Sauce
Bone Marrow Luge
Garnish
Method
Prepare the Pasta
Cook the Fettuccine
In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce
Prepare the Sauce
In a saucepan over medium heat, melt the unsalted butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Gradually whisk in the grated Parmesan Reggiano until melted and smooth. Season with salt and black pepper to taste. Remove from heat.
Prepare the Bone Marrow
Roast the Bone Marrow
Preheat the oven to 450°F (230°C). Place the bone marrow pieces on a baking sheet and roast for about 15-20 minutes until the marrow is soft and slightly caramelized.
Mix with Truffle Butter
In a small bowl, combine the roasted bone marrow with truffle butter and Madeira wine. Mix until well combined.
Combine and Serve
Assemble the Dish
Toss the cooked fettuccine with the Alfredo sauce until well coated. Plate the fettuccine and top with the bone marrow mixture. Garnish with shaved Parmesan Reggiano cheese.