Fettuccine with Truffle & Parmesan
Silky fresh fettuccine tossed with butter, truffle oil, and Parmigiano-Reggiano for an elegant vegetarian pasta that tastes restaurant-quality but takes under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 lb fresh fettuccine
- 4 tbsp butter
- 2 tbsp truffle oil
- 1 cup Parmigiano-Reggiano, finely grated
- 1 clove garlic clove, minced
- 1 pinch salt and black pepper to taste
- 1 tbsp fresh thyme or parsley (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil.
- 2
Add fettuccine and cook until al dente, following package directions.
- 3
Reserve 1 cup pasta water, then drain noodles into a colander.
- 4
Melt butter in the same pot over medium heat. Add minced garlic and cook 30 seconds until fragrant.
- 5
Return cooked fettuccine to the pot. Toss gently, adding pasta water a splash at a time until silky.
- 6
Remove from heat. Drizzle truffle oil over the top and toss to combine.
- 7
Divide pasta among bowls. Top generously with Parmigiano-Reggiano and fresh herbs if desired.
- 8
Finish with a pinch of black pepper. Serve immediately while hot.
Tools you’ll need
- large pot
- colander
- microplane or box grater
- wooden spoon
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