1/2t kosher salt and extra for pasta water
1 9oz package fresh fettucine
1/2c fat free half and half
3oz truffle butter (white or black--can get at whole foods if not at your regular supermarket)
1/4t white pepper
1/2c parmesan (preferably freshly micro-planed) and extra for garnish
3T chopped chives (fresh preferred)
Method
Heat salted pasta water
While waiting for water to boil, heat ff half and half over medium heat in saute pan until it comes to a simmer
Add truffle butter, salt, white pepper
Lower heat to very low and swirl butter until it melts
Add chives and parmesan
Keep warm over very low heat
Add pasta to boiling water and cook 2-2.5 minutes then drain
Add drained pasta to truffle mixture in saute pain and toss
Serve sprinkled with chopped chives and parmesan
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