Ingredients with Measurements:
- 1 pound of fettuccine pasta
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of truffle oil
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup of shaved black truffle (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
- Tongs for tossing pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, prepare the sauce. In a large skillet, heat the heavy cream over medium heat until it starts to simmer.
3. Add the grated Parmesan cheese and truffle oil to the cream, stirring constantly until the cheese is melted and the sauce is smooth.
4. Add salt and pepper to taste.
5. Drain the cooked pasta and add it to the skillet with the sauce. Toss the pasta with the sauce until it is well coated.
6. Serve the pasta hot, garnished with chopped fresh parsley and shaved black truffle (if using).
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 30g
- Carbohydrates: 55g
- Protein: 15g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Truffle oil can be substituted with olive oil or butter.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Substitute fettuccine with other pasta shapes such as spaghetti or linguine.
- Add sautéed mushrooms to the sauce for extra flavor.
Tips and tricks:
- Reserve some pasta water before draining the cooked pasta. This starchy water can be added to the sauce to help it adhere better to the pasta.
- Use freshly grated Parmesan cheese for the best flavor.
- Adjust the amount of truffle oil to your liking.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop with a splash of cream or milk to prevent it from drying out.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with chopped fresh parsley and shaved black truffle.
Garnishes:
- Chopped fresh parsley
- Shaved black truffle
Pairings:
- Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more cream or milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pasta until it is al dente to avoid overcooking it.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Fettuccine al Tartufo is a classic Italian pasta dish that originated in the region of Umbria.
Flavor profiles:
- Creamy, rich, and earthy with a hint of truffle.
Serving suggestions:
- Serve the pasta hot with a side salad and a glass of white wine.
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Region: Italian