Fettucine with Truffle Butter
recipe adapted from Barefoot Contessa: Back to Basics
- kosher salt
- 1/2 cup heavy cream
- 3 oz. white truffle butter
- freshly ground black pepper
- 1 10.5 oz package fresh egg fettuccine
- 3 tablespoons chopped fresh Italian parsley
- ⅓ cup, thinly shaved Parmesan
Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile in a sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook for 3 minutes (or according to package.) When the pasta is cooked, reserve ½ cup of the cooking water, then drain the pasta. Return pasta to pot and toss with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of parsley and shaved Parmesan. Season with black pepper and serve immediately.