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fettuccine w fontina sauce, walnuts & truffle oil

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

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

►
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For fettuccine w fontina sauce, walnuts & truffle oil

  • 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 lg
    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

  • 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.
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