Two main things I miss during this pandemic (besides hugs!) are:

1. Traveling

2. Going out to eat. 

Watching Stanley Tucci eating in Italy over the weekend made me pine for both. It has me dreaming of all of the things we ate in Italy two years ago.  To satisfy my pasta craving and to break up the monotony of making big dinners at home, I prepared this Fettucine with Truffle Butter recipe on a weekday for lunch for me and my husband. Since Cooper isn’t a creamy pasta fan, we were able to enjoy this just the two of us for a random date while he was schooling. 

My Mom used to make this pasta dish. It’s an Ina Garten recipe (Bev was a hardcore Ina fan) and when Bev found out that truffle butter could be bought at Costco, she would make this one for my Dad A LOT. It was his kryptonite.

Cuz you know…

Calories don’t count when you have this kind of love given to you. 

This recipe is a special one. It’s not a heavy alfredo sauce, more like a light cream sauce.   Decadent but light!  If you want to add a little bulk to it, mushrooms would be fantastic. I bet a steak would be great too if you’re into that sort of thing. 

When you make it with fresh egg fettuccine…WOW. You’ll find yourself with another helping on your plate. Don’t plan for leftovers 😉 

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