Truffle Fettuccine with Parmesan and Herbs
SERVINGS: 6 servings
PREP TIME: 10 minutes
TOTAL TIME: 45 minutes
COURSE: Main
The flavor and aroma of truffles is unmistakable — earthy, rich, and intoxicating. Here, we shave them over fettuccine dressed in a simple Parmesan cream sauce. It provides a luxurious backdrop without masking the truffle, perfectly complementing them with savory cheese, as well as herbal notes from thyme and chives. Plus, it’s quick to pull together, allowing you to have an elegant dinner on the table in under an hour. It doesn’t get better than that.
Ingredients
- 3 cups heavy cream
- ½ tsp. chopped garlic
- 12-15 sprigs thyme, leaves picked; stem discarded
- 1 package of Citarella fettuccine (1 lb.)
- 1 cup grated Parmesan cheese
- Salt and pepper
- 1 Urbani white truffle
- 2 tsp. chopped chives
Instructions
- Place the cream, garlic, and thyme in a medium saucepan and simmer until reduced by half (approximately 30 minutes).
- Meanwhile, prepare the fettuccine as directed on the package.
- When the pasta is cooked, strain and place in a serving bowl. Pour the cream mix over the pasta and toss with the grated Parmesan.
- Season with salt and pepper. Shave the truffle on top of the pasta and sprinkle with chopped chives, if using. Serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
