Fettuccine With White Truffle Butter And Mushrooms Recipes

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TAGLIARELLE WITH TRUFFLE BUTTER



Tagliarelle with Truffle Butter image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield serves 2

Number Of Ingredients 7

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler

Steps:

  • Add 1 tablespoon salt to a large pot of water and bring to a boil.
  • Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
  • Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
  • Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

FETTUCCINE, WITH WHITE TRUFFLES



Fettuccine, With White Truffles image

Provided by Moira Hodgson

Categories     pastas, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

3 quarts water
Half a tablespoon coarse salt
1/3 to three-quarters of a pound fettuccine
2 tablespoons butter
Freshly ground pepper to taste
2 tablespoons freshly ground Parmesan cheese
1 white truffle (about one-third ounce)

Steps:

  • Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
  • Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.

FETTUCCINE WITH WHITE TRUFFLES



Fettuccine With White Truffles image

Provided by Moira Hodgson

Categories     quick, pastas, main course

Time 10m

Yield 6 servings

Number Of Ingredients 8

4 quarts cold water
Coarse salt
12 ounces fettuccine
3 tablespoons unsalted butter
1/2 to 3/4 cup heavy cream
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
1 small white truffle (about 2/3 of an ounce)

Steps:

  • Bring salted water to a rolling boil and cook the fettuccine until al dente. Drain.
  • Meanwhile, put the butter and cream into a saucepan and heat through. Add the pasta and toss. Season with salt, pepper and cheese.
  • Place the pasta on heated individual plates and grate some truffle on each serving. Pass more Parmesan cheese separately.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 1691 milligrams, Sugar 2 grams, TransFat 0 grams

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