Fettuccine With White Truffle Butter And Mushrooms Recipes
TAGLIARELLE WITH TRUFFLE BUTTER
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
Provided by Moira Hodgson
Categories pastas, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
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
Provided by Moira Hodgson
Categories quick, pastas, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
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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- Pour the cream into the saute pan and heat it over medium heat until it simmers. 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.
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