Truffle Butter Fettuccine — Fettuccine al Burro e Tartufo Bianco Umbra
An Umbrian-style fettuccine tossed in nut-brown butter and finished with generous shavings of fresh black or white truffle, the simplest expression of pasta-and-truffle that lets the forest aroma of the truffle dominate the dish entirely.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush the 20g fresh truffles clean with a soft brush and set aside. Grate the 60g Parmigiano Reggiano finely. Measure out the butter, olive oil, salt, and white pepper. Have all ingredients within reach.
Boil
Bring a large pot of water to a boil with 1 tsp salt. Add the 180g fresh fettuccine and cook for 90 seconds until just tender. Reserve 160ml pasta water before draining.
Toast
Heat the 60g unsalted butter in a wide pan over medium-low heat for 2 minutes until foaming, then continue 3 to 4 minutes more until it turns deep golden brown with a sweet hazelnut aroma. Watch constantly—remove immediately when color reaches nut-brown.
Finish
Add drained fettuccine directly to the brown butter with 6 tbsp pasta water and half the Parmigiano. Return to low heat and toss vigorously for 60 seconds until glossy and butter-cheese coats every ribbon. Season with 0.5 tsp salt and 0.5 tsp white pepper.
Plate
Divide fettuccine between two warm wide shallow bowls, twirling into neat nests using tongs. Scatter the remaining Parmigiano over the top, drizzle with grassy olive oil, then shave the fresh truffles generously directly over each hot pasta nest. Serve at once.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.