Recipe courtesy of John Villa
Recipe courtesy of John Villa
Watch how to make this recipe.
Fettuccini with Truffle Oil and Lemon and Ricotta
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- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 759
- Total Fat
- 57 g
- Saturated Fat
- 19 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 14 g
- Cholesterol
- 139 mg
- Sodium
- 445 mg
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 759
- Total Fat
- 57 g
- Saturated Fat
- 19 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 14 g
- Cholesterol
- 139 mg
- Sodium
- 445 mg
Ingredients
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.
