Fettuccine with Truffle Sauce

Yum! This is an Ina recipe that my mother-in-law loves. It's decadent and delicious and if you love truffles, it's so great. It is on the heavy side, so great for a cold winter night and a special dinner. We had our friends Kara and Jon over for dinner and served it - big hit. 

Serves 4

Ingredients:

1 cup heavy cream

6oz truffle butter

1lb fresh fettuccine 

6 oz pecorino, shaved thin with a vegetable peeler

Directions:

Heat the cream in a sauté pan over medium heat until it simmers. Meanwhile, bring a large pot of water to a boil to cook the pasta.

Add the truffle butter to the warm cream. (I made some because I couldn't find it - mixed 1 stick butter, 2 tbsp truffle oil, 2 tbsp dried porcini mushrooms, re-hydrated and chopped up.)

Swirl the butter in the pan until it melts. 

Add 2 tsp kosher salt and 1 tsp freshly ground pepper. Turn the heat to low and keep warm. (It will taste pretty salty on its own, but it's perfect over the pasta.)

Add salt to the boiling water and cook the pasta until just al dente (if fresh, it'll only take a minute or two). Reserve 1 cup of the cooking water and then drain the pasta. 

Add the noodles to the saute pan and toss to coat. Add cooking water as necessary to keep the sauce really creamy. Serve topped with the shaved pecorino.