fettuccine w fontina sauce, walnuts & truffle oil
Delicious creamy cheesy pasta dish with the earthy flavor of the truffle oil.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- FOR THE FETTUCCINE
- 8 ounces fettuccine noodles
- 2 tablespoons salt
- FOR THE SAUCE
- 2 cups heavy cream
- 3 tablespoons butter
- 8 ounces fontina cheese grated
- 1 cup parmigano-reggiano shredded
- 2 large egg yolks
- 1/4 teaspoon nutmeg
- salt and pepper to taste
- 1/2 cup finely chopped walnuts
- 3 tablespoons black truffle oil or to taste
How To Make fettuccine w fontina sauce, walnuts & truffle oil
-
Step 1Bring a pot of about 8 cups of water to a boil. Add the salt. Bring back to a boil then add the Fettuccine. Cook until al dente. Drain and set aside.Reserve about 1/2 cup pasta water
-
Step 2To make the sauce add the heavy cream to a large saucepan. Bring it to a boil then reduce the heat to medium and slowly add in the grated Fontina cheese whisking constantly so it don't curdle. Cook until all is melted. Do the same with the Parmigiano-Reggiano.
-
Step 3Continue whisking vigorously and add the egg yolks. Add the nutmeg and taste and adjust for salt and pepper. Stir in the walnuts and then add the Fettuccine. If the sauce is a little thick add some pasta water to thin it out.
-
Step 4Serve warm drizzled with the truffle oil.
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