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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Louisiana Recipes Weekly



 

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