Fettuccine al tartufo

black truffles

💰Cheaper: truffle oil

Truffle oil adds truffle flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

fettuccine

🥗Healthier: whole wheat fettuccine

💰Cheaper: spaghetti

Whole wheat adds fiber; spaghetti is usually cheaper.

Clean the truffle using a brush with semi-hard bristles to remove dirt.

Slice the truffle using a truffle slicer to adjust the thickness of the slices; if you don't have one, you can use a potato peeler.

Heat a pan over low heat and add a drizzle of olive oil and butter, allowing it to melt without burning.

Add a clove of garlic to the pan and sauté until it turns golden.

Remove the garlic clove from the pan after it has colored.

Add the sliced truffle to the pan, reserving some for decoration.

Season with a pinch of salt and a little black pepper.

Reserve some pasta cooking water and add it to the pan to avoid frying the pasta.

Once the pasta is cooked, drain it and add it to the sauce in the pan, tossing to combine and allowing the starches to create a creamy sauce.

Finish with one last toss before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens