Thursday, November 26, 2009

Black Truffle Fettucine Alfredo Recipe

This recipe produces a delicious, rich pasta dish – a true comfort food. The fragrant earthy flavours of the winter black truffle (which, at $700 a pound, cost more than silver) transform this dish into an elegant example of haute cuisine. Of course, if you are not ready to invest in few ounces black gold, this dish may be prepared without the truffles and will still taste quite good!

Black Truffle Fettucine Alfredo:

For the Sauce:

2 cups cream
½ cup (1 stick) unsalted butter
½ cup grated Parmagianno Reggiano
½ cup grated Pecorino Romano
Salt and freshly-cracked pepper to taste
1-2 grape-sized black truffles, peeled. (available at most gourmet foods markets)

1 pound fettucine, cooked al dente

Over medium heat, warm the cream and 7 tablespoons of the butter. Meanwhile, slice truffles thin, but not paper-thin. Sautée with remaining one-tablespoon butter over medium heat until aromatic and lightly browned. Once cream comes to a simmer, stir in cheese until melted and sauce is smooth. Season with salt and pepper. Finally, toss with pasta and serve.

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