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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
2 tablespoons unsalted butter |
2 tablespoons shallots, minced |
8 ounces fresh fettucine |
1/2 to 1 cup heavy cream |
2 tablespoons truffle butter or truffle paste |
truffle shavings, or fresh truffle |
Directions:
1. Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.
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