A Recipe from Our Cookbook: Fettuccine with Chardonnay Cream Sauce and Black Truffles

Diamonds in the rough: black truffles.

You can serve this as a quick, luxurious appetizer pasta or as a stunning main course, and either way your guests will be delighted! Michael says it’s also fabulous served alongside a pan-seared chicken breast. In Welcome to Michael’s, he advises that using morels or chanterelles in place of the black truffles works deliciously, too. Just sauté those wild mushrooms and add them to the cream sauce before tossing it with the pasta.

Fettuccine with Chardonnay Cream Sauce and Black Truffles

Serves 4

• Chardonnay Cream Sauce (recipe here)
• 2 ounces fresh black (or white) truffles
• 1 pound fresh fettuccine
• 1/2 cup freshly grated Parmesan cheese
• Sea salt
• Freshly ground pepper
• 2 tablespoons chopped flat-leaf parsley

First prepare the Chardonnay Cream Sauce. Shave half of the truffles into the pan of sauce, stir gently, and keep warm.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente, tender but still slightly chewy. Remove from the heat and drain.

Return the pasta to the hot pan. Stir the Parmesan into the sauce; then, add the sauce to the pasta and toss to coat well. Taste, and, if necessary, season with salt and pepper. Transfer to a warm serving platter or individual pasta bowls. Shave the remaining truffles over the pasta and garnish with the parsley. Serve immediately.