Fettucine Alfredo with White Truffles

Fettucine Alfredo with White Truffles 

© Shutterstock

Fettucine Alfredo with White Truffles

Fettucine Alfredo with White Truffles 

© Shutterstock

For the pasta

Ingredients (Serves 2)

100
g
type '00' flour
4
egg yolks, lightly beaten
12
ml
milk

For the sauce

Ingredients (Serves 2)

20
g
quality butter
120
ml
thick cream or crème fraîche
50
g
good Parmesan cheese, freshly grated)
freshly ground black pepper
1
pinch
freshly grated nutmeg
1
white truffle (preferably fresh and stored in a cool place)
  • First prepare the pasta: mix the flour, egg yolks and milk in a large mixing bowl and knead until a firm, compact dough is formed, 10–15 minutes. (The dough will be very dry at first. Do not give up.)
  • Bring the dough together into a ball, cover with cling film and leave to rest in the fridge for an hour.
  • Using a pasta machine with the fettucine attachment, roll out on the pasta machine and cut into fettuccine.
  • Melt the butter in a large pan and pour in 100ml of the cream. Bring to the boil briefly until it has thickened a little.
  • Meanwhile, cook the pasta in a large pan of boiling salted water for about 90 seconds.
  • Drain the pasta and add to the pan with the cream sauce. Toss well. Add the remaining cream, grated cheese, pepper and nutmeg and mix well.
  • Serve in deep plates and, at the table, slice the truffle thickly over the top using a truffle slicer.

Tip

White truffles are seasonal and are available from specialist suppliers. Search online for an Italian specialist supplier near you.


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