Fettuccine with Truffle Butter

Step 1

Place each garlic clove on the cutting board and place the flat side of a wide knife on top; press down hard with the heel of your hand until the clove cracks and softens, then remove the papery skin.

Step 2

Fill a large pot halfway with water, cover with a lid, and bring to a rolling boil over high heat, about 8–10 minutes, until you see large bubbles rapidly breaking the surface.

Step 3

Add 8 oz fettuccine to the boiling water and stir immediately to separate the strands so they don't stick together, then let them cook uncovered.

Step 4

Cook the pasta until it bends easily when you bite a strand but still feels slightly firm in the center—usually 1–2 minutes before the package says it's done—then taste a piece to check.

Step 5

While the pasta cooks, place 4 tablespoons butter and the 2 crushed garlic cloves in a small saucepan over medium-low heat until the butter melts and turns light golden, about 3 minutes.

Step 6

Remove the garlic cloves from the butter with a spoon and discard them, then turn off the heat and pour in 1.5 tablespoons truffle oil.

Step 7

Scoop out 1 cup of the starchy pasta cooking water using a measuring cup before you drain the pasta, then set it aside.

Step 8

Pour the cooked fettuccine into a colander and let the water drain completely, then transfer the pasta to a large serving bowl.

Step 9

Pour the warm truffle butter over the pasta, then add 0.5 cup of the reserved pasta water, a few grinds of black pepper, and a pinch of salt.

Step 10

Using two forks or tongs, toss the pasta gently for 1–2 minutes until it looks glossy and the butter and pasta water form a silky coating, adding more pasta water if it looks dry.

Step 11

Divide the pasta between two shallow bowls and sprinkle 0.25 cup Parmesan cheese on each portion.