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TRUFFLE & PARMESAN FETTUCCINE ALFREDO

September 14, 2016

Truffles are a rare form of fungi found in certain regions of the world. They grow deep under ground near the roots of trees. They are found by truffle hogs or dogs who hunt for truffles by sniffing the ground and digging out the truffles. As a result of their high price, pungent smell and taste, truffles are used sparingly. A little goes a long way!

 

Truffles are one of my favorite ingredients to use. I ate a Parmesan Truffle Pasta at the Mercado Centrale in Florence, Italy and my mind was blown. I kept trying to mimic the recipe and finally I came pretty damn close. This recipe is comfort food that you'll enjoy over and over again!

 

 

Ingredients:

  • 1 pound fettuccine

  • 1/2 stick of butter

  • 3 tablespoons of flour

  • 2 cups of heavy whipping cream

  • 2 cups half & half

  • 1 tablespoon freshly grated nutmeg or ground nutmeg

  • 1 teaspoon fresh ground black pepper

  • 1 teaspoon salt

  • 1/2 cup freshly grated parmesan cheese

  • 1 tablespoon truffle butter

Directions:

  1. In a pot, boil water and cook fettuccine according to directions on package.

  2. In the meantime, melt butter in a saucepan.

  3. Add flour and whisk well into a roux.

  4. Add heavy whipping cream slowly, whisking to incorporate well.

  5. Add half & half and continue whisking.

  6. Add nutmeg, pepper, & salt.

  7. When sauce begins to boil and thicken, add the parmesan cheese. Continue whisking so that cheese doesn't melt in one place and blend well.

  8. Add truffle butter and allow to melt. Mix in well.

  9. Add cooked fettuccine to sauce and serve immediately. You could add halved cherry tomatoes and basil, parmesan and more freshly ground black pepper on top. Enjoy!

If you make this recipe, be sure to snap a photo and hashtag it #EATDRINKPLAYLA. I'd love to see how yours turned out!

 

 

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