Directions:
STEP 1
Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.
STEP 2
Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.
STEP 3
Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.
STEP 4
Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.
STEP 5
Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!
MAIN
Black Truffle Pasta &
Parmigiano Reggiano cheese
-
15m
PREP
-
10m
COOK
-
370
CALORIES
-
4
SERVINGS
This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!
Ingredients:
1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese
Hint:
Chef Michele suggests using Parmigiano Reggiano cheese aged at least 24 months.
MAIN
Black Truffle Pasta &
Parmigiano Reggiano cheese
-
15m
PREP
-
10m
COOK
-
370
CALORIES
-
4
SERVINGS
This pasta recipe is the perfect treat for dinner with the one you love. The earthy rich flavor of Urbani’s Summer Black Truffles combined with the distinctive taste and texture of Parmigiano Reggiano cheese makes this recipe a decadent and delicious treat for your palate. Plus it is easy to make, takes no time at all, and requires just a few (but very good) ingredients!!
Directions:
STEP 1
Place the room temperature Urbani Black Truffle Butter in a small mixing bowl.
Add milk and whisk the mixture for 3 minutes to create a buttery sauce.
STEP 2
Bring 4 – 6 quarts of water to a rolling boil in a large pot and add a pinch of salt.
Add fettuccine to boiling water. Stir gently.
STEP 3
Return water to a boil. For authentic “al dente” pasta, boil uncovered – stirring occasionally for 12 minutes. Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set it aside (you may need it later).
Remove the fettuccine from heat. Drain well.
STEP 4
Pour the sauce in a ceramic bowl, add Parmigiano Reggiano cheese and Urbani Black Truffle Thrill and stir gently. If the sauce seems too thick add a little of the pasta water that was set aside earlier, until you arrive at a smooth creamy texture. Add the pasta to the bowl mixing it with the sauce.
STEP 5
Finally, serve the pasta on a dish, add a little more freshly grated Parmigiano Reggiano cheese and a shave a few thin slices of Urbani Summer Black Truffles on top. You are now ready to enjoy a dish that will transport you to the heart of Italy. Buon Appetito!
Ingredients:
1 oz fresh Urbani Summer Black Truffles
4 tablespoons Urbani Black Truffle Thrill
1/4 cup Urbani Black Truffle Butter
2 tablespoons organic whole milk
9 oz pasta (fettuccine)
1/4 teaspoon salt
1/4 cup freshly grated Parmigiano Reggiano cheese
Hint:
Chef Michele suggests using Parmigiano Reggiano cheese aged at least 24 months.
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