Fettuccine with Truffle Butter

Ingredients

• 8 oz fettuccine pasta
• 4 tablespoons butter
• 2 whole garlic cloves
• 1.5 tablespoons truffle oil
• ½ cup Parmesan cheese, finely grated
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Place each garlic clove on the cutting board and place the flat side of a wide knife on top; press down hard with the heel of your hand until the clove cracks and softens, then remove the papery skin.

2. 2

   Fill a large pot halfway with water, cover with a lid, and bring to a rolling boil over high heat, about 8–10 minutes, until you see large bubbles rapidly breaking the surface.

3. 3

   Add 8 oz fettuccine to the boiling water and stir immediately to separate the strands so they don't stick together, then let them cook uncovered.

4. 4

   Cook the pasta until it bends easily when you bite a strand but still feels slightly firm in the center—usually 1–2 minutes before the package says it's done—then taste a piece to check.

5. 5

   While the pasta cooks, place 4 tablespoons butter and the 2 crushed garlic cloves in a small saucepan over medium-low heat until the butter melts and turns light golden, about 3 minutes.

6. 6

   Remove the garlic cloves from the butter with a spoon and discard them, then turn off the heat and pour in 1.5 tablespoons truffle oil.

7. 7

   Scoop out 1 cup of the starchy pasta cooking water using a measuring cup before you drain the pasta, then set it aside.

8. 8

   Pour the cooked fettuccine into a colander and let the water drain completely, then transfer the pasta to a large serving bowl.

9. 9

   Pour the warm truffle butter over the pasta, then add 0.5 cup of the reserved pasta water, a few grinds of black pepper, and a pinch of salt.

10. 10

    Using two forks or tongs, toss the pasta gently for 1–2 minutes until it looks glossy and the butter and pasta water form a silky coating, adding more pasta water if it looks dry.

11. 11

    Divide the pasta between two shallow bowls and sprinkle 0.25 cup Parmesan cheese on each portion.

Tools you’ll need

• large pot with lid
• small saucepan
• colander
• measuring cup
• large serving bowl
• two forks or tongs
• spoon
• two shallow bowls

More recipes like this

• 

  Tex-Mex Chicken Chalupas

  45 min

• 

  Quesadillas de Chicharrón

  15 min

• 

  Loaded Pork & Potato Soup

  25 min

• 

  Southern Spiced Green Tomato Pickles

  50 min