Oregon black truffles are still in season, and they had them at the farmers market yesterday. Yes, it’s true—truffles really do grow in Oregon. Considering it was the hubby’s birthday, we decided to splurge just a little bit.
Now that’s what I call black gold. We shaved our truffle over Fresh Egg Pasta tossed with some beautiful farm-fresh butter (another one of our market finds), chives from our garden, fleur de sel, and Parmegiano-Reggiano.
It was unexpected, simple, and just lovely. Happy birthday, husband of mine!
Fettuccini with Black Truffles
¾ pound Fresh Egg Pasta fettuccini
3 tablespoons unsalted butter
¼ cup minced fresh chives
Fleur de sel
Freshly ground black pepper
Grated Parmegiano-Reggiano, for serving
As many black truffles as you can afford
Cook the fettuccini in a large pot of boiling, salted water for 2 to 3 minutes, or until al dente. Drain the fettuccini when it is al dente. Toss together the fettuccini, butter, and chives in a large bowl and season to taste with fleur de sel and pepper. Arrange on individual plates, top with plenty of Parmegiano, and using a truffle shaver, shave paper-thin slices of truffle over the dish. Serve immediately.
Serves 2 as a main course. This simple dish is all about the truffles. If you don’t have fresh black truffles, a drizzle of truffle oil would also be good.