Fettuccine w Fontina sauce, walnuts & Truffle Oil

1
barbara lentz

By
@blentz8

Delicious creamy cheesy pasta dish with the earthy flavor of the truffle oil.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

  • FOR THE FETTUCCINE

  • 8 oz
    fettuccine noodles
  • 2 Tbsp
    salt
  • FOR THE SAUCE

  • 2 c
    heavy cream
  • 3 Tbsp
    butter
  • 8 oz
    fontina cheese grated
  • 1 c
    parmigano-reggiano shredded
  • 2 large
    egg yolks
  • 1/4 tsp
    nutmeg
  • ·
    salt and pepper to taste
  • 1/2 c
    finely chopped walnuts
  • 3 Tbsp
    black truffle oil or to taste

How to Make Fettuccine w Fontina sauce, walnuts & Truffle Oil

Step-by-Step

  1. Bring 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
  2. To 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.
  3. Continue 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.
  4. Serve warm drizzled with the truffle oil.

Printable Recipe Card

About Fettuccine w Fontina sauce, walnuts & Truffle Oil

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Italian



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