Indulge in Italian Delight: Egg Fettuccine al Tartufo Recipe

Indulge in Italian Delight: Egg Fettuccine al Tartufo Recipe

Are you ready to embark on a culinary journey to Italy right from the comfort of your own kitchen? Say hello to our sensational Egg Fettuccine al Tartufo recipe! Bursting with authentic Italian flavors, this dish promises to transport your taste buds to the bustling streets of Rome or the enchanting countryside of Tuscany with every savory bite.

At its core, Italian cuisine is all about simplicity and quality ingredients, and our Egg Fettuccine al Tartufo stays true to these principles. With just a handful of carefully selected Italtouch ingredients, you can create an Italian gourmet masterpiece. With these ingredients that are used by chefs in many top restaurants, you'll be instantly transported to the sun-drenched hillsides of Italy.

Whether you're hosting a dinner party or simply indulging in a cozy night in, this recipe is sure to impress even the most discerning palates. Buon appetito!

TRUFFLE LOVER N1 - Egg Fettuccine al Tartufo Recipe

Ingredients:

• 80g of Italtouch white truffle butter
• 15ml of exquisite italtouch white truffle oil
• 500g of premium italtouch egg fettuccine ( this pasta is the closes to fresh )
• 90g of Italtouch black truffle and mushroom sauce
• 1/2 teaspoon of delicately nuanced Italtouch Himalayan truffle salt
• 1/2 cup of reserved fettuccine cooking water
• 1 clove of garlic
• Grated Parmigiano Reggiano cheese and freshly cracked pepper, to taste

Instructions:

Bring a generously salted pot of water to a rolling boil.

In a sauté pan, gently melt the truffle butter over low heat until it takes on a subtle golden hue. Incorporate the Himalayan truffle salt for a symphony of flavors.

Infuse the butter with a clove of garlic to impart its aromatic essence.

Introduce the black truffle and mushroom sauce to the buttery blend, stirring gently for a minute to harmonise the flavours.

Cook the fettuccine according to package instructions until it reaches the perfect al dente texture, then carefully reserve 1/2 cup of the cooking water.

Enrich the sauce with 1 or 2 tablespoons of the reserved cooking water, achieving a luxurious creaminess.

Discard the garlic clove, allowing its subtle influence to linger.

Drain the cooked fettuccine, adding it directly to the decadent sauce.

Ensure thorough coating as you expertly toss the pasta, incorporating the Parmigiano Reggiano cheese and freshly cracked pepper to elevate the dish to perfection.

Remove from heat and drizzle with the fragrant white truffle oil.

Plate the fettuccine, arranging it into a nest shape, delight the senses with every forkful.

Serves 4 - Ready in 20 minutes