Black Truffle Fettuccine by: Executive Chef Haley Gabel
Serves one. This recipe is for one appetizer. For an entree size, double all ingredients.
4 ounces fresh Fettuccine
1 ounce Black Truffle Puree
1 ounce Reggiano Parmesan Cheese, shaved
1/2 ounce Extra Virgin Olive Oil
1/2 ounce White Truffle Oil
1/2 ounce Unsalted Butter
Pinch of Salt
Pinch of Parsley, minced
1) Drop fettuccine in a large pot of boiling salted water.
2) While pasta is cooking, mix all ingredients except parsley in a mixing bowl.
3) Drain pasta and toss with mixed ingredients.
4) Empty contents from mixing bowl using a pasta fork to spin fettuccine into the center of a large hot pasta bowl.