Spinach Fettuccine with Black Truffle 

This spinach fettuccine with black truffle recipe is super simple and makes an elegant dish to serve at a dinner party. Black truffles are often referred to as “black gold” and they can be pricey. If you don’t have access to a fresh truffle, most stores now sell truffle carpaccio slices in jars. This is another great option and will add a ton of flavor. Just make sure to mix it in with the pasta and use the oil it comes in. It will make the pasta extra yummy. You can add grated cheese to the sauce, as well as heavy cream or almond/cashew cream if vegan. You can use tagliolini instead of fettuccine for this recipe too. The truffle can be shaved or grated. I have found that grating it adds a lot more flavor to the dish. 

Spinach Fettuccine with Black Truffle

Serves 4 

INGREDIENTS 

• 1 pack of spinach fettuccine (homemade if possible from store)
• 4 tbsp grass-fed butter 
• 2 tbsp extra-virgin olive oil
• 1/2 cup grated pecorino romano cheese
• Sea salt & pepper to taste
• fresh truffle, grated 
• chili flakes for topping 

DIRECTIONS 

• STEP 1. Put a pot of water on to a boil and cook the pasta as per package instructions. Keep in mind if it is homemade it will require less cooking. Reserve 1 cup of the pasta water before straining.
• STEP 2. In a large skillet, melt the butter and olive oil. Add the cooked pasta to the skillet and toss to coat with the sauce.
• STEP 3. Add the grated cheese and a splash of the pasta water to loosen the sauce. Season with sea salt and pepper. Toss well and serve into plates.
• STEP 4. Grate fresh truffle over pasta and sprinkle with chili flakes if you want an extra kick.

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