Best Black Truffle Fettuccine Recipes

Angel-Hair Pasta with Black Truffles image

Provided by Martha Stewart

Time 15m

Yield 2 main course portions, 4 appetizer portions

Number Of Ingredients 5

8 ounces angel-hair pasta or thin spaghetti
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1 black truffle (about 1 ounce), thinly sliced, then chopped (a scant 1/2 cup)
Sea salt, for serving

Steps:

Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain.
Melt butter in a large skillet over medium heat. Add truffle and cook until fragrant. Add pasta and 1/4 cup reserved pasta water. Simmer, tossing a few times, until sauce evenly coats pasta. Season with kosher salt and pepper.
Divide pasta among serving plates, sprinkle with sea salt, and serve immediately.

Black Truffle Pasta image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1/2 package capellini
1/2 package frozen peas
1/4 stick unsalted butter
1/2-ounce chopped black truffle
1 1/2 ounces black truffle oil
1/2-ounce champagne vinegar
1 small minced shallot
1 bunch onion grass (or chives) finely minced

Steps:

Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.