Fettuccini with Truffle Oil and Lemon and Ricotta
Recipe courtesy of
John Villa
- Yield:
- 2 servings
- Level:
- Easy
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of John Villa, Park View at the Boathouse
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