Fettuccine Al Tartufo Recipe
Speck, artichoke hearts, cherry tomatoes and truffle oil
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water to a rolling boil.
- 2
Cook Fettuccine
Add fettuccine to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, reserve 1 cup of pasta water, then drain the fettuccine and set aside.
Making the Sauce
- 4
Heat Olive Oil
In a large skillet over medium heat, add the olive oil.
- 5
Cook Speck
Add the diced speck to the skillet and sauté for about 3-4 minutes until it becomes crispy.
- 6
Add Vegetables
Stir in the quartered artichoke hearts and halved cherry tomatoes, cooking for an additional 3-5 minutes until the tomatoes soften.
- 7
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet, tossing to combine with the sauce. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 8
Finish the Dish
Drizzle the truffle oil over the pasta, and stir in the grated Parmesan cheese. Season with black pepper and mix well.
- 9
Garnish
Serve immediately, garnished with chopped fresh parsley and additional Parmesan if desired.