Black Truffle Fettuccine Recipes

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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

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

BLACK TRUFFLE PASTA



Black Truffle Pasta image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/2 package capellini
1/2 package frozen peas
1/4 stick unsalted butter
1/2-ounce chopped black truffle
1 1/2 ounces black truffle oil
1/2-ounce champagne vinegar
1 small minced shallot
1 bunch onion grass (or chives) finely minced

Steps:

  • Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.

FETTUCINE WITH SHAVED BLACK TRUFFLES



Fettucine With Shaved Black Truffles image

Make and share this Fettucine With Shaved Black Truffles recipe from Food.com.

Provided by DitaVT

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

6 ounces fresh fettuccine pasta
1 ounce fresh black truffle
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1/4 teaspoon kosher salt
1 tablespoon heavy cream
1 ounce shaved parmesan cheese
1 chervil

Steps:

  • Bring a large saucepan of water to a boil and salt it. When the water has come to a full boil, put the fettucine into it and cook for 2 1/2 minutes.
  • While the pasta is cooking , heat a separate sauté pan to medium high heat and add the cream and a touch of the pasta water. When this is heated add the parmesan cheese, butter and salt to make a sauce, making sure to stir.
  • Add the cooked pasta to the sauté pan and toss until it is completely coated with the sauce.
  • With a pasta fork, twist the pasta and slide it into a small pasta bowl, using all of the sauce.
  • Garnish with the shaved cheese, chervil, olive oil and shave black truffles over the top.

Nutrition Facts : Calories 502.8, Fat 27.1, SaturatedFat 12.7, Cholesterol 117.8, Sodium 462.3, Carbohydrate 49.1, Sugar 0.1, Protein 15.7

TAGLIATELLE WITH BLACK TRUFFLES



Tagliatelle with Black Truffles image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

Coarse salt
1/2 pound tagliatelle
4 tablespoons (1/2 stick) unsalted butter
2 small cipollini onions, minced
2 ounces black truffles, very finely chopped
1 cup Prosecco
7 ounces fresh Robiola cheese, broken into pieces
2 tablespoons heavy cream, (optional)
2 tablespoons minced fresh chives, for garnish

Steps:

  • Bring a large pot of water to a boil. Add salt and tagliatelle. Cook until al dente, according to package instructions.
  • In a medium skillet, melt butter over medium heat. Add onions, and cook, stirring, until translucent, about 3 minutes. Stir in 1 ounce truffles and a pinch of salt. Cook until tender, 2 to 3 minutes. Add Prosecco and cook until reduced by half, about 5 minutes.
  • Add cheese, and whisk until melted. Stir in remaining 1 ounce truffles. Cook for 2 minutes. If sauce is too thick, stir in cream. Stir in chives.
  • Drain tagliatelle, and place in a large bowl. Add sauce, and toss to combine.

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