Fresh Summer Truffles are Now in Season



SERVES: 4 to 6

1/2 lb. Fresh or dry fettuccine

1 Tablespoon of Sabatino Tartufi White Truffle Butter

1/2 cup heavy cream

Sea salt

Fresh ground black pepper

1 ½ Tablespoons Sabatino Tartufi White Truffle Cream

1/4 cup Parmesan cheese, plus more for serving


1. Cook the pasta in boiling, salted water according to package instructions. While the pasta is cooking, heat a small skillet over medium-low heat.

2. Add the butter and when it’s hot, add the garlic and gently sauté until garlic is softened but not browned, about 1 minute.

3. Stir in the cream and add the truffle sauce. Simmer for 1-2 minutes, stirring slowly, after a few minutes, add the salt. Remove the truffle sauce from heat and set aside.

4. When pasta is done, just before draining it, reserve 2 Tbsp. of the pasta cooking water. Drain the pasta, return it to the pot, and add the cream truffle sauce, Parmesan cheese, pasta cooking water and a few grinds of black pepper. Toss until sauce is creamy and pasta is coated. Serve immediately with more cheese, if desired.

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