Truffredo

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 tablespoon kosher salt
• 8 ounces fettuccine pasta
• 1/4 cup olive oil
• 1/2 cup mushroom, finely chopped
• 3 garlic cloves, pressed
• 1 tablespoon chives, chopped
• 1 tablespoon fresh italian parsley, chopped
• 1/2 cup heavy cream
• 4 ounces cypress grove truffle tremor cheese (rind removed)
• 1/8 cup parmigiano-reggiano cheese, finely grated
• 1 pinch nutmeg
• pepper, to taste
• 1/8 cup pine nuts, toasted

Recipe

• 1 bring a large pot of water to a rolling boil. add kosher salt and fettuccine.
• 2 heat olive oil in a skillet over low heat.
• 3 saute mushrooms until tender. add garlic, chives and parsley to skillet. saute for one minute, remove from heat.
• 4 heat the cream in a small saucepan over low heat.
• 5 stir in truffle tremor until it is barely dissolved with just a few solid pillows remaining (until you can smell the truffle).
• 6 add parmesan cheese, nutmeg and pepper. remove from heat. fold in the olive oil mixture.
• 7 when fettuccine is al dente, drain it while reserving 1/4 cup of the hot water. put fettuccine back in the pot and add the cheese, mushroom and herb mixture.
• 8 stir until blended well. add the reserved water in small increments until sauce is creamy and not dry.