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Fettuccine with Black Truffle Sauce and Basil Oil

Fettuccine and Black Truffle Sauce

Ingredients (serves 4-6)

Black Truffle Sauce 90g

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Basil Olive Oil, Extra Virgin 250ML

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Black Summer Truffles Shaving (optional)

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Fettuccine

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150g Parmesan (optional)
Wine Pairing: Pouilly-Fuisse, Domaine Sève, Burgundy

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Method

  1. To make Fettuccine with Black Truffle Sauce, first boil your pasta so it is al dente.
  2. Drain and mix together with the Truffle  Sauce over a low heat, just to warm the sauce through
  3. Place the pasta on a plate and drizzle over some of our fantastic Italian Extra Virgin Basil Olive Oil
  4. For that extra touch of luxury, generously shave some Black Truffle over the top
  5. Now if you fancy, grate some parmesan over the pasta, but please try the Fettuccine with Truffle Sauce and Basil Oil first without parmesan. You will not be disappointed.
  6. Sometimes less is more…
  7. Savour with a glass of great Burgundy such as our Pouilly-Fuisse made from ‘Vieilles Vignes’