Truffled Fettuccine Alfredo

Hey Guys! I am Lacy Poole I live in Midland, TX so obviously there is not a lot to do but cook. This is my first food blog. I wanted to add recipes from my family vault so 1. I wont forget them 2. They are on the internet for forever.  3. So other people can enjoy them too! Please comment or ask any questions.

Ingredients:

 Salt
1/2 cup heavy cream
3 Tbs Butter

1 Tsp Truffle Oil
Black pepper

1/2 cup Grated Parmesan Cheese
1 package Tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh parsley 

Directions

Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle oil, butter, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook till al dente. If using egg pasta it will cook quick so watch it. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of parsley and shaved Parmesan. Sprinkle with salt and pepper and serve at once. 

I would serve this rich dish with a fantastic light salad and some Parmesan read twist. I will add those recipes on the next blog.