Now that’s what I call black gold. We shaved our truffle over Fresh Egg Pasta tossed with some beautiful farm-fresh butter (another one of our market finds), chives from our garden, fleur de sel, and Parmegiano-Reggiano.
It was unexpected, simple, and just lovely. Happy birthday, husband of mine!
Fettuccini with Black Truffles
Printable Recipe
¾ pound Fresh Egg Pasta fettuccini
Kosher salt
3 tablespoons unsalted butter
¼ cup minced fresh chives
Fleur de sel
Freshly ground black pepper
Grated Parmegiano-Reggiano, for serving
As many black truffles as you can afford
Cook the fettuccini in a large pot of boiling, salted water for 2 to 3 minutes, or until al dente. Drain the fettuccini when it is al dente. Toss together the fettuccini, butter, and chives in a large bowl and season to taste with fleur de sel and pepper. Arrange on individual plates, top with plenty of Parmegiano, and using a truffle shaver, shave paper-thin slices of truffle over the dish. Serve immediately.
Serves 2 as a main course. This simple dish is all about the truffles. If you don’t have fresh black truffles, a drizzle of truffle oil would also be good.
4 comments:
You're so lucky you have black truffles at your farmer's market! This looks so great!
Hillary
Chew on That
Mmm. That looks so good, if only I could get real truffles. I guess the oil will suffice :).
fabulous! one of my favorites. how much is an oregon truffle per ounce (really curious if it's much cheaper than an italian or french truffle)? lovely picture.
We Are Never Full,
They're $15 to $20 per pound at the farmers market. The one pictured here was just $4.
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