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Black Truffle Fettucine in a Pink Rock Salt Bowl



  • ounce fettucine
  • 1/4 cup melted butter
  • 1 cup whipping cream
  • 1/2 cup parmesan cheese
  • 1 1/2 teaspoon pepper
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1 1/2 cup chicken stock
  • 1 clove garlic, finely diced
  • 1/2 cup peas
  • 1/2 cup leeks, chopped
  • 1/2 cup bacon, cooked and chopped
  • 1/4 cup onion, chopped
  • 2 tablespoon fresh black truffles, thinly sliced


Baking Directions:

Boil pasta.

Rinse and set aside.

Melt butter in skillet and add diced onions, bacon and leek.

Add cream.

Mix and heat slightly.

Add cheese, peas, pepper, parsley and chicken stock.

Stir with whisk, while heating until creamy.

As cheese melts, add noodles.

Warm and top with fresh truffles.

Season with salt and pepper.


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