This is a rich and decadent (yet simple!) pasta dish. We recently served this for dinner with some neighbors, accompanied by some roasted vegetables and Caesar salad and warm bread.
The truffle butter isn't something you're likely to find at a standard grocery store. And it's definitely not cheap. But it's worth seeking out. This dish won't happen without it.
Makes four servings.
12 oz. fresh fettuccine pasta
1 cup heavy cream
5 oz. white truffle butter
1/2 tsp. sea salt
Freshly ground black pepper
3/4 cup freshly grated parmesan cheese
1/4 cup finely minced chives
Cook the pasta in boiling salted water according to package directions. Reserve one cup of pasta cooking water, then drain pasta. Toss with a splash of olive oil to prevent sticking.
Meanwhile, heat the cream in a large skillet until simmering. Add the truffle butter and whisk gently until the butter is completely melted and assimilated into the sauce. Whisk in salt and pepper.
Add the pasta to the sauce in the pan and toss with tongs to coat. Add some pasta cooking water to make sure the pasta is very creamy. Toss the pasta some more, then place into a preheated serving bowl. Serve immediately, with grated parmesan and chives.
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