FETTUCCINE, WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories pastas, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
- Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.
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