truffle oil fettucini
I’m currently going through (or perhaps I always am in) an obsessed-with-Nigella-Lawson phase. I’ve watched literally every single youtube clip about her - even the non-cooking related ones - and I’m craving more. What I love most about her is how sensual, indulgent, and unapologetic she is about her food. She also has a pretty sexy english accent and a hilariously fabulous vocab. As she would say, this dish would definitely give you some “inner thigh wobble”… everything in moderation, right?
I adapted this recipe from one of her episodes - you can find the clip here. It’s incredibly easy to make, and a real crowd pleaser as well!
ingredients needed (serves 2 Nigella-sized portions)
-300 g fettucini (I used fresh, but obviously not necessary)
-2 tbsp reserved cooking water for pasta
-4 large cremini mushrooms, sliced
-1/2 lb asparagus, roughly sliced
-1 glove garlic, minced
-1/3 cup single cream
-1/2 cup grated parmesan
-large drizzle of truffle oil, to your taste (I used a good 2 tsp)
-salt and pepper, to taste
-minced chives, for garnish (optional)
-cook pasta in salted boiling water according to package instructions
-meanwhile, saute asparagus, mushrooms, and garlic in a large saucepan until soft, about 4-5 minutes
-whisk together cream, eggs, parmesan, truffle oil, salt & pepper
-when pasta is al dente, drain and place in saucepan with vegetables, and add reserved cooking water (helps the sauce stick together)
-pour truffle oil mixture over top, mix, garnish, and enjoy!
stay ravenous, my friends!