Fettuccine with Truffles
Milos CihelkaFormerly of The Golden MushroomSouthfield, Michigan
Serves 6 as an appetizer
1 ounce black or white truffles, fresh or frozen only (¼ cup fresh wild or domestic mushrooms may used as a substitute)
1 tablespoon unsalted butter, or more if using mushrooms
½ cup heavy cream
¾ pound fresh fettuccine
If using black truffles, peel them. Cut the black or white truffles into very fine threads. If using mushrooms, slice them and sauté them in a little butter until tender.
In a large pot, bring at least 4 quarts water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Fresh pasta will cook very quickly. Drain.
While the noodles are cooking, place the butter, cream, and truffles or sautéed mushrooms in a large skillet. Bring to a boil, reduce the heat, and simmer to reduce a little. Add the drained noodles to the skillet and toss to coat them.
Transfer to a warm serving platter or individual plates.
