Saturday, January 14, 2012

Homemade Fettuccine with a Truffle-Dill Sauce

Remember that lamb sandwich Matt loved so much? Well I used the left over truffle cheese and dill to make this dish tossing it with my homemade fettuccine noodles. Yes, I know this blog post is long over-due. For that I am sorry. But I will make it up to you with a pasta dish that seems really fancy, but was actually inexpensive to make.

At first glance, you'd think it was a fettuccine alfredo. But when you bite into it, you are surprised at how much flavor this dish has. The earthy truffle and fresh dill really comes out in this creamy, rich pasta dish. I am loving this truffle cheese, and loving Sam's Club more for carrying it.

Homemade Fettuccine with a Truffle-Dill Sauce


2 tbsp butter
2 tbsp flour
1 pint cream
1 1/2 c truffle cheese, shredded
1 tbsp dill, chopped
salt and pepper
1/2 lb fettuccine, cooked

In a deep skillet over medium-high heat, melt the butter. Then add in the flour, cooking for about a min to cook out the raw flour taste. Slowly whisk in the cream. Let it come to a boil, then reduce to a simmer. Whisk in the truffle cheese, a little at a time so it can incorporate. Add the dill, and salt and pepper to taste. Simmer for about 5 mins so the sauce can thicken up. Toss in the cooked fettuccine noodles and serve warm.

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