Fettuccine, With White Truffles

Name: Fettuccine, With White Truffles
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 quarts water; Half a tablespoon coarse salt; ⅓ to three-quarters of a pound fettuccine; 2 tablespoons butter; Freshly ground pepper to taste; 2 tablespoons freshly ground Parmesan cheese; 1 white truffle (about one-third ounce)

By Moira Hodgson

Published November 13, 1982

Total Time: 20 minutes
Rating: 4(17)
Comments: Read comments

Featured in: FOOD; FUNGUS FANS TAKE HEART, 'TIS TIME OF THE TRUFFLE

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Ingredients

Yield:2 servings

3 quarts water
Half a tablespoon coarse salt
⅓ to three-quarters of a pound fettuccine
2 tablespoons butter
Freshly ground pepper to taste
2 tablespoons freshly ground Parmesan cheese
1 white truffle (about one-third ounce)

Ingredient Substitution Guide

Preparation

Step 1
Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
Step 2
Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.