Ingredients
Scale
- 400g fettuccine or pasta of choice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons black truffle oil
- Fresh black truffle shavings for garnish
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and black truffle oil, mixing well.
- Combine cooked pasta with the sauce, toss to coat thoroughly.
- Season with salt and pepper to taste.
- Garnish with black truffle shavings and chopped parsley. Serve immediately.
Notes
- You can substitute black truffle oil with fresh black truffles for a more intense flavor.
- Ensure not to overhear the cream to prevent curdling.
- Perfect with a glass of crisp white wine or sparkling water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 80 mg
