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Fettuccine Ai Tartuffi Neri

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Ingredients
  • 2 Tbls pureed black truffles
  • 4 Tbls white truffle oil
  • 2 Tbls extra virgin olive oil
  • 2 Tbls unsalted butter
  • salt
  • fresh ground black pepper
  • 12 ounces fresh fettuccine
  • Parmigianno-Reggiano cheese
  • chopped parsley
Instructions

serves 2. In a large mixing bowl add black truffles, white truffle oil, olive oil, butter, salt and fresh ground black pepper to taste. Stir all ingredients well. In a pot of salted boiling water, cook fettuccine until al dente. Drain pasta and toss immediatly with the truffle sauce. Divide into two servings. Using a pasta fork, Twist each portion into a heated serving bowl. Top with freshly shaved Parmigianno-Reggiano cheese and fresh chopped parsley.

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