Fettuccini with Truffle Oil
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Author:
The Old World Olive Co
Ingredients
- 1/3 cup plus 2 Tbsp. OWOP White Truffle Oil
- 4 quarts water
- 1/2 tsp. salt
- 1/2 pound of fettuccini
- 1/4 pound Parmigiano-Reggiano cheese, grated
- 1/2 tsp. freshly ground black pepper
- 1/4 cup fresh chives or finely chopped green onions or scallions
- Optional: Black or white truffle, shaved.
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Directions
- In a large pot, bring the water and 1/4 tsp. of the salt to a boil.
- Add the pasta and cook until al dente.
- Drain pasta and place in a mixing bowl.
- Add 1/3 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/4 teaspoon of salt, freshly ground black pepper and chives and toss to mix.
- To serve, garnish with the shaved truffle, drizzle with the remaining two Tbsp. truffle oil and sprinkle with the remaining cheese.
- Serve immediately.
