Decadent Fettuccini

Main Course

Serves 4

Recipe courtesy of Jyl Benson, Editorial Director - Kitchen and Culture

Ingredients:

1 lb high quality dried or fresh pasta
½ cup toasted, coarsely chopped macadamia nuts
½ cup (1 stick) softened salted butter
2 tablespoons black or white truffle oil
Parmigiano-Reggiano cheese for shaving

Fast and impressive. Acquire truffle oil from gourmet or import food stores. Serve this rich dish with a simple green salad for dinner.

Method:

Cook pasta to al dente following package directions.
Retain ½ cup cooking liquid. Drain pasta.
Add pasta to a large serving bowl or original cooking pot.
Add butter and toss thoroughly. Add enough cooking water to create a creamy consistency.
Add macadamia nuts and truffle oil. Toss thoroughly.
Serve with large shards of Parmigiano-Reggiano on top.