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Fettucine Con Tartufi Nero Recipe | |
Pasta | |
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Ingredients:
16 ounces, Fresh Fettucine 4 ounces, Black Truffle Puree 4 ounces, Reggiano-Parmesan Cheese, shaved 2 ounces, Extra Virgin Olive Oil 2 ounces, White Truffle Oil 2 ounces, Unsalted Butter Pinch of Salt Pinch of Parsley, minced
Directions:
Drop fettucine in a large pot of boiling salted water. While pasta is cooking, combine all ingredients except parsley and mix in a bowl. Drain pasta and toss with mixed bowl ingredients. Empty bowl into four large, hot pasta bowls using a pasta fork to spin fettucine into the center of each plate. Top pasta with shaved cheese and sprinkle with minced parsley. To truly make this a special dish, shave fresh white truffles before serving. | |