FETTUCINE WITH SHAVED BLACK TRUFFLES RECIPE - FOOD.COM
Make and share this Fettucine With Shaved Black Truffles recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil and salt it. When the water has come to a full boil, put the fettucine into it and cook for 2 1/2 minutes.
- While the pasta is cooking , heat a separate sauté pan to medium high heat and add the cream and a touch of the pasta water. When this is heated add the parmesan cheese, butter and salt to make a sauce, making sure to stir.
- Add the cooked pasta to the sauté pan and toss until it is completely coated with the sauce.
- With a pasta fork, twist the pasta and slide it into a small pasta bowl, using all of the sauce.
- Garnish with the shaved cheese, chervil, olive oil and shave black truffles over the top.
Nutrition Facts : Calories 502.8, FatContent 27.1, SaturatedFatContent 12.7, CholesterolContent 117.8, SodiumContent 462.3, CarbohydrateContent 49.1, FiberContent 0, SugarContent 0.1, ProteinContent 15.7
SOFT SCRAMBLED EGGS WITH HERBS AND SHAVED TRUFFLES RECIPE ...
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Provided by Grace Parisi
Yield 2
Number Of Ingredients 7
Steps:
- Melt the butter in a large nonstick skillet. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring gently with a wooden spoon, until the eggs are creamy, with large, soft curds, about 4 minutes. Stir in the chives and parsley and spoon the scrambled eggs onto warmed plates. Thinly shave the truffle all over the scrambled eggs and serve right away with the buttered brioche toast.
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- Melt the butter in a large nonstick skillet. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring gently with a wooden spoon, until the eggs are creamy, with large, soft curds, about 4 minutes. Stir in the chives and parsley and spoon the scrambled eggs onto warmed plates. Thinly shave the truffle all over the scrambled eggs and serve right away with the buttered brioche toast.
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- Melt the butter in a large nonstick skillet. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring gently with a wooden spoon, until the eggs are creamy, with large, soft curds, about 4 minutes. Stir in the chives and parsley and spoon the scrambled eggs onto warmed plates. Thinly shave the truffle all over the scrambled eggs and serve right away with the buttered brioche toast.
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- Heat the oil in a saucepan. Sauté the garlic and the sausage, until the meat is cooked through, and crumbles freely. Add the mushrooms, and sauté briefly. Mix in the cream, and bring to a boil. Stir in the cheese, then season to taste with salt and pepper. Drain the pasta, add to the pan, and toss until combined. Place on warmed plates, sprinkle with the shaved truffles, and serve immediately.
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- Add the butter to a large pan over medium heat and let melt. Add half the Parmesan and 1/2 cup pasta water and stir to combine. Add the pasta and toss to coat. Add the remaining Parmesan and stir to combine. If the sauce is too thick, add more pasta water. Divide pasta among 4 bowls. Top with shaved truffle and more Parmesan. Enjoy!
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