White Truffle Tricolor Fettuccine Cacio E Pepe!
This is definitely one of my favorite pasta dishes! It is so easy to make and incredibly flavorful! Truffle makes everything better and the parmesan and pepper combo is so delicious! This is a great weeknight meal for busy days, and can be on the table in 20 minutes! Enjoy with a nice glass of Italian red wine.
Prep time: 10 minutes Cook time: 10 minutes
-16oz Tricolor Fettuccine (you can substitute GF pasta)
-2 cups of fresh grated parmesan.
-1 tablespoon of olive oil
-3/4 teaspoon white truffle oil (for a stronger truffle flavor add 1 teaspoon)
-2 tablespoons of salted butter
-1 clove of garlic
-2 teaspoons of ground black pepper
-pinch of salt
-1/4 teaspoon red pepper flakes (optional)
-fresh basil leaves- (chopped)
-1 cup pasta water
-Boil a large pot of water. Once boiling salt your water.
-Cook pasta al dente.
-With 5 minutes to go for your pasta, add the olive oil and butter in a pan on low heat. Once melted take the clove of garlic and push it around the olive oil/butter mixture to flavor it with garlic. Take out after 2 minutes.
-Add the truffle oil.
-Add the pepper, salt, and red pepper flakes to the oil/butter mixture.
-Take out 1/2 cup of pasta water.
-Directly from the boiling water, with tongs take out your pasta and put directly in the butter/olive oil mixture. Once you have transferred all of your pasta, add 1 and 3/4 cups of parmesan.
-Mix and add around 1/3 cup of the pasta water. (use more if you want a creamier texture)
-Serve and sprinkle with the remaining parmesan cheese.
-Garnish with fresh basil.
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet