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.

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!

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 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.

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!