Fettuccine with Chardonnay Cream Sauce and Black Truffles Recipe

Fettuccine with Chardonnay Cream Sauce and Black Truffles Recipe
Staff Writer
Black truffles
Steve Pool

Black truffles

In this quick, luxurious recipe, fresh pasta is a fine base for a rich cream sauce and elegant truffles. To make the recipe with morels or chanterelles instead of truffles, simply sauté about ¼ pound of the sliced mushrooms in some butter and add them to the sauce just before tossing with the pasta.

Adapted from “Welcome to Michael’s" by Michael McCarty.

Serve with a green salad and brownies for an easy yet indulgent Valentine’s Day dinner.

Click here to see An Indulgent Valentine's Day Menu.

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.

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