Fettuccini with Truffle Oil and Lemon and Ricotta

Yield:
2 servings
Level:
Easy
Ingredients
  • 6 ounces fresh fettuccini
  • 2 ounces butter
  • Zest of 1/2 lemon
  • 4 tablespoons ricotta cheese
  • 2 tablespoon parsley, chopped
  • Salt and pepper to taste
  • 2 ounces truffle oil
Directions

In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil.


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