Recipe courtesy of John Villa

Fettuccini with Truffle Oil and Lemon and Ricotta

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  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.