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LOCATION: Recipes >> Pasta >> Fettucine Truffles 01

Print this Recipe    Fettucine Truffles 01

Fettuccine ai Tartuffi Neri
serves 2

2 Tbls pureed black truffles
4 Tbls white truffle oil
2 Tbls extra virgin olive oil
2 Tbls unsalted butter
salt
fresh ground black pepper
12 ounces fresh fettuccine
Parmigianno-Reggiano cheese
chopped parsley

In a large mixing bowl add black truffles, white truffle oil, olive
oil, butter, salt and fresh ground black pepper to taste. Stir all
ingredients well.

In a pot of salted boiling water, cook fettuccine until al dente.
Drain pasta and toss immediatly with the truffle sauce. Divide into
two servings.

Using a pasta fork, Twist each portion into a heated serving bowl.
Top with freshly shaved Parmigianno-Reggiano cheese and fresh
chopped parsley.

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