Sumptuous Italian Fettuccine Alfredo with Truffle Oil and Fresh Herbs

Ingredients

• 1 pound fettuccine
• 1 cup unsalted butter, cut into pieces
• 1 cup heavy cream
• 1 cups Parmigiano-Reggiano cheese, finely grated
• 1 tablespoon truffle oil
• 1 cup fresh parsley, chopped
• 1 cup fresh basil, chopped
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta.
2. 02
   In a large pan over medium heat, melt the butter. Add the heavy cream and stir until combined and warmed through.
3. 03
   Lower the heat and gradually add the grated Parmigiano-Reggiano cheese, stirring continuously until the cheese has melted into the sauce.
4. 04
   Add the cooked fettuccine to the sauce, tossing to coat the pasta thoroughly. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
5. 05
   Drizzle the truffle oil over the pasta and toss gently to combine.
6. 06
   Season with salt and freshly ground black pepper to taste. Stir in the fresh parsley and basil, reserving some for garnish.
7. 07
   Serve immediately, garnished with the remaining fresh herbs and an extra sprinkle of cheese if desired.