2 tbsp. unsalted butter 2 tbsp. shallots, minced 8 oz. fettuccine 1 cup heavy cream 2 tbsp. truffle oil
1) Sautee shallots in butter over low heat until tender and brown 2) Add heavy cream and cook until reduced 3) Bring water to a boil in a separate pot 4) Add fettuccine and cook until al dente (around 5 minutes) 5) Drain pasta and stir into cream sauce 6) Remove from heat and stir in truffle oil 7) Revel in truffle nirvana
