Fettucine Al Tartufo Recipe

Inspired by Rocca

Time30m

Serves2

black winter truffle, butter

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Ingredients

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1
Boil Water
Fill a large pot with water and add the salt. Bring it to a rolling boil.
2
Cook Fettuccine
Add the fettuccine to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
3
Drain Pasta
Once cooked, reserve a cup of pasta water and then drain the fettuccine in a colander.

4
Melt Butter
In a large skillet over low heat, add the unsalted butter. Let it melt gently without browning.
5
Add Truffle
Finely slice or grate the black winter truffle and add it to the melted butter. Stir to combine and let it infuse for about 2-3 minutes.
6
Mix with Fettuccine
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the truffle butter. If the pasta seems dry, add a little reserved pasta water to achieve the desired consistency.
7
Finish with Parmesan and Pepper
Stir in the grated Parmesan cheese and season with black pepper to taste. Toss well to combine and serve immediately.