Fettuccine with Truffle Butter

We have recently got  into the whole ” truffle” mode and my husband and I got ourselves the first tub of truffle butter. Since we purchased it, we weren’t really sure what to do with it at first.  So about a week ago, I saw Barefoot Contessa Back to Basic on Food Network. On that very episode Ina talked about using truffle butter in this simple pasta dish.  After looking at it I set my mind to finally do something with my first tub of truffle butter.  This dish taste so wonderful and heavenly. I am sure you will all like it too. This is a slightly modified version of Ina’s Recipe for Tagliarelle with Truffle Butter.

Ingredients:

1/2 tsp Himalayan salt (or sea salt)

1/3 cup heavy cream

2 oz. white truffle butter

1/2 tsp ground black pepper

1 (6-8 oz.) package gluten free fettuccine pasta (or desired pasta)

3 tbsp parsley (chopped)

3 tbsp green onion (chopped)

1/4 cup Parmesan reggiano cheese (grated)

Directions:

1.  Add 1 tablespoon of sea salt to a large pot of water and bring to a boil. Add the pasta and boil as per directions on pasta package and drain but reserve half a cup of pasta water for later.

2.  Meanwhile, in a pan or pot heat the cream over medium heat until it comes to a simmer.

3.  Add the truffle butter, sea salt, pepper, lower the heat to very low and swirl the butter until it melts. keep warm over low heat.

4.  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 water as necessary to keep the pasta nice and creamy.

5. Serve the pasta on a plate and garnish each with generous sprinkling of parsley, green onions and grated Parmesan cheese. Last but not least, sprinkle with salt and pepper and serve at once. Enjoy!

Fettuccine with Truffle Butter

Yield: 2 Servings

Prep Time: 5

Cook Time: 15

Total Time: 20

Ingredients:

1/2 tsp Himalayan salt (or sea salt)

1/3 cup heavy cream

2 oz. white truffle butter

1/2 tsp ground black pepper

1 (6-8 oz.) package gluten free fettuccine pasta (or desired pasta)

3 tbsp parsley (chopped)

3 tbsp green onion (chopped)

1/4 cup Parmesan reggiano cheese (grated)

Directions:

1. Add 1 tablespoon of sea salt to a large pot of water and bring to a boil. Add the pasta and boil as per directions on pasta package and drain but reserve half a cup of pasta water for later.

2. Meanwhile, in a pan or pot heat the cream over medium heat until it comes to a simmer.

3. Add the truffle butter, sea salt, pepper, lower the heat to very low and swirl the butter until it melts. keep warm over low heat.

4. 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 water as necessary to keep the pasta nice and creamy.

5. Serve the pasta on a plate and garnish each with generous sprinkling of parsley, green onions and grated Parmesan cheese. Last but not least, sprinkle with salt and pepper and serve at once. Enjoy!