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Fettuccini with Black Truffles
Yield 4 first course servings
INGREDIENTS
3-4 tablespoons of truffles in olive oil (drained)
2 tablespoons of truffle-infused olive oil
1 tablespoon butter (preferably unsalted)
1 clove of garlic sliced
1 pinch of red pepper flakes
6 ounces of fresh fettuccini pasta
grated Grana Padano or Parmesan cheese
chopped parsley for garnish (optional)
PREPARATION
While you bring a pot of water to a boil…
1. Add the butter and truffle oil to a saucepan over medium-low heat.
2. When the butter has melted, add the sliced garlic and a pinch of red pepper flakes.
3. Add the garlic slices and sautee until the garlic just begins to turn brown; remove the garlic slices.
4. Add the sliced truffles and stir for a minute; remove from the heat.
5. Add the fresh fettuccini to the boiling water and cook according to the directions on the package (usually about 2-3 minutes) until just tender.
6. Drain the pasta and add it to the truffle sauce over low heat and toss until the pasta is well coated with the sauce and the truffles are mixed in evenly.
7. Add salt and black pepper to taste.
8. Plate the truffle fettuccini garnished with chopped parsley and grated cheese.