Black Truffle Fettuccine

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.

5) Top pasta with shaved cheese and sprinkle minced parsley.