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Fettuccine with Chardonnay Cream Sauce and Black Truffles Recipe
Jan 19, 2011 @ 6:45 PM
Posted by
Daily Value: 45%
Servings: 2
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 894Daily Value: 45%
Servings: 2
Sugar-Conscious
| Fat | 51g | 78% |
| Saturated | 30g | 151% |
| Carbs | 80g | 27% |
| Fiber | 1g | 4% |
| Sugars | 2g | 0% |
| Protein | 23g | 45% |
| Cholesterol | 255mg | 85% |
| Sodium | 1380mg | 58% |
| Calcium | 277mg | 28% |
| Magnesium | 83mg | 21% |
| Potassium | 430mg | 12% |
| Iron | 5mg | 25% |
| Zinc | 2mg | 16% |
| Vitamin A | 2074IU | 41% |
| Vitamin C | 5mg | 8% |
| Thiamin (B1) | 1mg | 56% |
| Riboflavin (B2) | 1mg | 40% |
| Niacin (B3) | 4mg | 21% |
| Vitamin B6 | 0mg | 12% |
| Folic Acid (B9) | 216µg | 54% |
| Vitamin B12 | 1µg | 12% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 35µg | 44% |
| Fatty acids, total monounsaturated | 14g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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INGREDIENTS
For the chardonnay cream sauce:
- 6 tablespoons chardonnay
- ½ medium shallot, minced
- 1 cup heavy cream
- ¼ teaspoon fresh lemon juice
- Sea salt
- Freshly ground white pepper
For the pasta:
- 1 ounce fresh black truffle
- ½ pound fresh fettuccine
- ¼ cup freshly grated Parmigiano-Reggiano
- Sea salt
- Freshly ground white pepper
- 1 tablespoon chopped fresh flat-leaf parsley
DIRECTIONS
For the chardonnay cream sauce:
Put the wine and minced shallot in a small, heavy saucepan over medium-high heat. Bring to a boil and reduce the liquid to about 1 tablespoon, about 3–5 minutes. Stir in the cream and bring to a simmer. Continue simmering until the sauce has reduced by about a third and is slightly thickened but still fluid, about 5–7 minutes.
Keep the sauce warm. When ready to serve, stir in the lemon juice and season to taste with salt and white pepper.
For the pasta:
Shave half of the truffle into the pan of cream sauce, stir gently, cover, and keep warm.
Meanwhile, bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente, tender but still slightly chewy, following the suggested cooking time on the package. Remove from the heat and drain.
Return the pasta to the hot pot in which it was cooked. Stir the Parmigiano-Reggiano into the sauce, then add the sauce to the pasta and toss to coat well. Taste and, if necessary, season with salt and white pepper. Transfer to a warm serving platter or individual pasta bowls. Shave the remaining truffle over the pasta and garnish with parsley. Serve immediately.
Recipe Details
Servings: 2
