Truffredo

Plate the pasta, top with chopped Italian parsley, extra parmesan cheese and toasted pine nuts with a small drizzle of olive oil. From www.cypressgrovechevre.com

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1  tablespoon kosher salt
• 8  ounces fettuccine pasta
• 1⁄4 cup olive oil
• 1⁄2 cup mushroom, finely chopped
• 3  garlic cloves, pressed
• 1  tablespoon chives, chopped
• 1  tablespoon fresh Italian parsley, chopped
• 1⁄2 cup heavy cream
• 4  ounces  cypress grove truffle tremor cheese (rind removed)
• 1⁄8 cup parmigiano-reggiano cheese, finely grated
• 1  pinch nutmeg
•  white pepper, to taste
• 1⁄8 cup pine nuts, toasted

Directions

1. Bring a large pot of water to a rolling boil. Add kosher salt and fettuccine.
2. Heat olive oil in a skillet over low heat.
3. Saute mushrooms until tender. Add garlic, chives and parsley to skillet. Saute for one minute, remove from heat.
4. Heat the cream in a small saucepan over low heat.
5. Stir in Truffle Tremor until it is barely dissolved with just a few solid pillows remaining (until you can smell the truffle).
6. Add parmesan cheese, nutmeg and white pepper. Remove from heat. Fold in the olive oil mixture.
7. When fettuccine is al dente, drain it while reserving 1/4 cup of the hot water. Put fettuccine back in the pot and add the cheese, mushroom and herb mixture.
8. Stir until blended well. Add the reserved water in small increments until sauce is creamy and not dry.