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Davis Restaurant; Jeff Hardinger - Fettuccine Caccio e Pepe with Oregon Black Truffles

Recipe: Fettuccine Caccio e Pepe with Oregon Black Truffles

INGREDIENTS: 1 pound fresh fettuccine pasta, 4 quarts water, 6 tablespoons kosher salt, 4 tablespoons unsalted butter, 1/3 cup plus 4-6 tablespoons freshly grated parmesan cheese, 4-8 tablespoons pasta water, 4-6 quail egg yolks, 1/3 to 1/2 ounce fresh black truffles.

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