Truffles are abundant in Istria and this is one of the region’s signature dishes. In our eyes, truffles plus cream and cheese equals heaven. Shaving fresh truffles over the pasta is always best, but acquiring them can take advanced planning and a hefty budget. Using truffle peelings (available from D’Artagnan, Urbani, or other gourmet providers) works well, or if you’re in a jam, using truffle butter will do the trick.
Truffles are abundant in Istria and this is one of the region’s signature dishes. In our eyes, truffles plus cream and cheese equals heaven. Shaving fresh truffles over the pasta is always best, but acquiring them can take advanced planning and a hefty budget. Using truffle peelings (available from D’Artagnan, Urbani, or other gourmet providers) works well, or if you’re in a jam, using truffle butter will do the trick.
Bring 6 quarts of water to a boil in a large stockpot. Season with salt and cook fettuccine until al dente, 6 to 7 minutes. Reserve 1 cup of cooking water. Drain pasta and set aside.
Add butter to stockpot and sauté garlic for 1 minute on medium heat. Add cream and truffle peelings and simmer for 3 to 4 minutes. Add fettuccine, ½ cup reserve cooking water, and cheese. Mix well, adjust seasoning, and add additional pasta water if needed. Serve immediately.
