Fresh Black Summer Truffle Fettuccine Pasta

Everyone who knows me knows I am crazy about truffles!

This year, I’m making it my personal mission to try each type of truffle as they come into season. Right now, black summer truffles are in. When the fall rolls around I will finally get to experiment with the most delicious and luxurious of the truffle family: the white winter truffle!

I was ecstatic to get my hands on another truffle this summer! Earlier in the season, I had used fresh truffles in creamy scrambled eggs and in a mushroom risotto complete with morels! I knew we were going camping this weekend, so I saved this one for a simple, fresh meal on the trail.

Golden Ears Provincial Park

While I’m basking in a gorgeous camping season on Canada’s west coast, I decided to combine two of my favourite things and make a simple fresh pasta truffle fettuccine! Eating delicious pasta in a gorgeous forest like the one in Golden Ears Provincial Park has definitely been a highlight of my summer so far!

My Husband doing a pasta twirl!

I find it’s especially important to have a great carb fix when we’re camping, cause all too often, we find ourselves in situations where we are climbing hills like this:

The hill from the lake to our campsite was no joke

The first time I had truffle pasta like this was at Lupo Restaurant in downtown Vancouver. It was three simple ingredients: Fresh fettuccini, black winter truffles, and butter. It cost 22 dollars, and it changed my life! It got me completely, and totally addicted to fresh truffles.

Addicted!

Okay, enough about my love of Truffles. Here is this incredibly simple (perfect for camping) recipe that is worth dragging your wine glasses and bowls into the woods for!

Fresh Truffle Fettuccine

Short, Simple, Delicious
Cook Time15 mins

Equipment

  • Truffle Shaver
  • Pot

Ingredients

  • 1 Large Handful of Fresh Fettuccine
  • 1.5 – 2 TBSP Butter
  • 1 Fresh Summer Truffle
  • Parmigiano Reggiano For Shaving
  • Fresh Cracked Peppercorn
  • Salt
  • Water For Boiling

Instructions

  • Bring a pot of salted water to a boil. Drop your fresh fettuccine in, and allow it to cook for 2 minutes
  • Strain, and toss with butter until it melts and evenly coats your pasta
  • Crack fresh peppercorn on top
  • Shave fresh Parmigiano Reggiano on top
  • SMOTHER in freshly shaved white summer truffle
  • Enjoy with a crisp cold glass of white wine

Notes

Using dried pasta requires a longer boiling time. If you are using premade – dried pasta, follow the instructions on the box. 

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