Fettuccine With White Truffles and Chives

1. 1

   If using imported fettuccine, cook it according to the directions on the package.

2. 2

   If using homemade fettuccine, add it to a pot of boiling water, return the water to a boil and cook the fettuccine about 1 minute, until just tender.

3. 3

   Meanwhile, bring the cream to a boil in a large saucepan and then immediately transfer it to a stainless-steel bowl large enough to hold the cooked fettuccine.

4. 4

   Stir in the salt, pepper and chives.

5. 5

   When the fettuccine is cooked to the desired tenderness, remove approximately 1/3 cup of the cooking liquid from the pot and add it to the cream.

6. 6

   Drain the fettuccine in a colander, shaking it well to remove all excess water.

7. 7

   Add the drained fettuccine to the hot cream mixture and toss it well for about 30 seconds, until all the strands are coated.

8. 8

   Most of the liquid will be absorbed by the fettuccine.

9. 9

   Divide the fettuccine among 6 plates and pour over it any juices remaining in the bowl.

10. 10

    Using a vegetable peeler or truffle slicer, shave the truffle directly on top of the pasta and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.