Black Truffled Fettuccini Alfredo Food

GOLDIE HAWN'S FETTUCCINE ALFREDO

Steps:

• Make the Royal pasta dough. Once it's relaxed for 30 minutes, roll the sheets out to 2mm thick.
• Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet, placing on a semolina dusted tray as you go. Or, if making by hand, loosely roll up the pasta sheets, cut into strips just over ½cm wide, then use your fingertips to shake out and separate into strands.
• When ready, cook the fettuccine in a large pan of boiling salted water for 1 to 2 minutes, or until al dente.
• Meanwhile, gently heat all the cream in a large frying pan on a low heat, then separate the egg and whisk the yolk into the pan (save the white for another day). Finely grate and gently whisk in the Parmesan, then season with sea salt and black pepper.
• Using tongs, drag the pasta straight into the sauce, taking a little cooking water with it. Toss together, adding extra splashes of cooking water to loosen into a lovely, silky sauce, if needed.
• Plate up with fine gratings of truffle or nutmeg and a good grating of Parmesan, drizzle with a little truffle oil and serve right away.

BLACK TRUFFLE PASTA

Steps:

• Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS

Steps:

• Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
• Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
• Transfer the mushrooms to a bowl and rinse out the pan.
• Pour the cream into the saute pan and heat it over medium heat until it simmers. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.
• Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
• Note: This recipe was doubled for filming.

YOGURT FETTUCCINI ALFREDO

Steps:

• Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
• While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
• Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
• Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
• Whisk in yogurt until smooth.
• Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.

SEAFOOD FETTUCCINI ALFREDO

Steps:

• Cook the fettuccine according to package directions.
• Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm.
• In the same skillet, saute shallot in remaining oil until tender. Add.
• garlic; cook 1 minute longer. Stir in broth and wine. Bring to a.
• boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most.
• of the liquid has evaporated. Stir in cream; cook, uncovered, over.
• medium heat for 5 minutes or until thickened.
• Drain fettuccine; stir into cream sauce. Add shrimp, scallops and.
• cheese; toss to coat. Sprinkle with tomato and parsley.

TRUFFLE ALFREDO PASTA

Steps:

• Melt the butter in a large skillet.
• Add the flour and make a roux.
• Add the half and half. Cook until thickened.
• Add the truffle cheese cook until melted.
• Stir in the spaghetti.
• Season with salt and pepper.
• Serve sprinkled with grated Parmigiano-Reggiano.

DANNY'S FAVORITE FETTUCCINI ALFREDO

Steps:

• Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
• Reserve 1/4 cup cooking water, then drain pasta in a colander.
• Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
• Add cooked pasta and toss to coat, lifting strands.
• Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
• Sprinkle with additional cheese and serve immediately.
• *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

BLACK TRUFFLED FETTUCCINI ALFREDO

Steps:

• Over medium heat, warm the cream and 7 tablespoons of the butter.
• Meanwhile, slice truffles thinly.
• Sautée with remaining one-tablespoon butter over medium heat until aromatic and lightly browned.
• Bring cream to a simmer, stir in cheese until melted and sauce is smooth.
• Season with salt and pepper.
• Finally, toss with pasta and serve.