• 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


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.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Fettucine Con Tartufi Nero