Ingredients
Scale
- 8 oz fettuccine
- 1 cup heavy cream
- 2 tbsp truffle oil
- 1 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
Instructions
- Cook the fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the heavy cream over medium heat, stirring frequently until slightly thickened (about 5 minutes).
- Stir in the truffle oil and Parmesan cheese until smooth.
- Add the cooked pasta to the skillet, tossing gently to coat each strand.
- Season with salt and pepper, then garnish with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 540
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg