Directions:
- Bring a large pot of water to a rolling boil. Add kosher salt and fettuccine.
- Heat olive oil in a skillet over low heat.
- Saute mushrooms until tender. Add garlic, chives and parsley to skillet. Saute for one minute, remove from heat.
- Heat the cream in a small saucepan over low heat.
- Stir in Truffle Tremor until it is barely dissolved with just a few solid pillows remaining (until you can smell the truffle).
- Add parmesan cheese, nutmeg and white pepper. Remove from heat. Fold in the olive oil mixture.
- When fettuccine is al dente, drain it while reserving 1/4 cup of the hot water. Put fettuccine back in the pot and add the cheese, mushroom and herb mixture.
- Stir until blended well. Add the reserved water in small increments until sauce is creamy and not dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 749.61 Kcal (3138 kJ) | ||
| Calories from fat | 429.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.74g | 73% | |
|---|---|---|---|
| Cholesterol | 41.72mg | 14% | |
| Sodium | 1041.3mg | 43% | |
| Potassium | 163.99mg | 3% | |
| Total Carbs | 67.79g | 23% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 15.51g | 31% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 3.2mg | 18% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 336.3 Kcal (1408 kJ) | ||
| Calories from fat | 192.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.42g | 73% | |
|---|---|---|---|
| Cholesterol | 18.71mg | 14% | |
| Sodium | 467.15mg | 43% | |
| Potassium | 73.57mg | 3% | |
| Total Carbs | 30.41g | 23% | |
| Sugars | 0.88g | 8% | |
| Dietary Fiber | 1.86g | 17% | |
| Protein | 6.96g | 31% | |
| Vitamin C | 2.5mg | 9% | |
| Iron | 1.4mg | 18% | |
| Calcium | 19.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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