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Fettucine with Truffle Oil


  • 4 quarts water
  • 1/2 teaspoon salt
  • 1/2 pound of Fettucine
  • 1/3 cup plus 2 tablespoons white or black truffle garlic oil
  • 1/4 pound Parmigiano-Reggiano cheese, grated
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup snipped fresh chives or finely chopped green onions or scallions (green part only)
  • Optional: black or white truffle, shaved.


Preheat oven to 375 degrees In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 2 to 4 minutes. Drain and place in a mixing bowl, add the 1/3 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/4 teaspoon salt, the black pepper, and chives and toss to mix. To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons truffle oil, and sprinkle with the remaining cheese. Serve immediately.

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