Decadent Fettuccini | Tour Louisiana

Decadent Fettuccini

Decadent Fettuccini


  • 1 lb high quality dried or fresh pasta
  • ½ cup toasted, coarsely chopped macadamia nuts
  • ½ cup (1 stick) softened salted butter
  • 2 tablespoons black or white truffle oil
  • Parmigiano-Reggiano cheese for shaving


Cook pasta to al dente following package directions. Retain ½ cup cooking liquid. Drain pasta. Add pasta to a large serving bowl or original cooking pot. Add butter and toss thoroughly. Add enough cooking water to create a creamy consistency. Add macadamia nuts and truffle oil. Toss thoroughly. Serve with large shards of Parmigiano-Reggiano on top.

Servings: 4

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