Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, minced
- 8 ounces fresh fettucine
- 1/2 to 1 cup heavy cream
- 2 tablespoons truffle butter or truffle paste
- Truffle shavings, or fresh Truffle
Directions
Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.
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good!
Rated: 5 stars out of 5