Creamy Truffle Fettuccine
Silky fettuccine tossed with butter, cream, and Parmesan, finished with a whisper of truffle oil and shaved black truffle for earthy luxury in under 20 minutes. A restaurant-quality dish that feels decadent but requires zero special technique.
- Total time
- 18 min
- Servings
- 2
- Calories
- 682
- Protein
- 18g
Ingredients
- 10 oz fettuccine
- 3 tbsp butter
- ½ cup heavy cream
- ½ cup Parmesan cheese, finely grated
- 1 tbsp truffle oil
- ¼ oz black truffle, shaved thin
Instructions
- 1
Boil fettuccine in salted water until al dente, about 9 minutes.
- 2
Reserve 0.75 cup pasta water before draining the noodles.
- 3
Melt butter over medium heat in a large skillet, then pour in cream and whisk until combined.
- 4
Add cooked fettuccine to the skillet and toss gently, adding pasta water a little at a time until the sauce coats each strand.
- 5
Remove from heat, add Parmesan and truffle oil, then toss until creamy and glossy.
- 6
Divide between bowls and top with shaved black truffle, then serve immediately.
Tools you’ll need
- large pot
- large skillet
- whisk
- tongs or pasta fork
- microplane or truffle shaver
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