Decadent Fettuccini
Main Course
Recipe courtesy of Jyl Benson, Editorial Director - Kitchen and Culture
Serves 4
Ingredients:
- 1 lb high quality dried or fresh pasta
- ½ cup toasted, coarsely chopped macadamia nuts
- ½ cup (1 stick) softened salted butter
- 2 tablespoons black or white truffle oil
- Parmigiano-Reggiano cheese for shaving
Fast and impressive. Acquire truffle oil from gourmet or import food stores. Serve this rich dish with a simple green salad for dinner.
Method:
Cook pasta to al dente following package directions.
Retain ½ cup cooking liquid. Drain pasta.
Add pasta to a large serving bowl or original cooking pot.
Add butter and toss thoroughly. Add enough cooking water to create a creamy consistency.
Add macadamia nuts and truffle oil. Toss thoroughly.
Serve with large shards of Parmigiano-Reggiano on top.
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