Editor's note: SE intern Kerry Saretsky is so considerate. Not only does she provide us all with some great New Year's Eve Champagne cocktails, she takes care of us for the morning after with some brunch recipes
As I said before, every year on New Year's Day, I host a little New Year’s Brunch for my family and friends—whomever's in town, and awake is what my guest list comes down to.
I have three criteria for the food I serve at this brunch. The first is that it is decadent, or at least appears so, symbolic in my mind of all the good fortune that the new year will bring. The second is that it is heavy in carbs, carbs that will soak up the debauchery I imbibed the night, or the early morning, rather, before. And the third is that it is dead simple to make, so that even if I stagger out of bed at 11 a.m., I can have brunch on the table at noon.
It goes without saying that I serve it all with Champagne—hair of the dog, you know.
This Black Truffle Fettuccine fits all three bills: What is more decadent than truffles, more full of carbohydrates than pasta, or easier to make than this dish, which contains only four ingredients—if you don’t count salt and pepper?
D’Artagnan’s black truffle butter costs around $10 for a 3-ounce portion, so it is quite an economical way to be decadent. Oh, and as a side note, it tastes fabulous.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
- 10 ounces of dried egg fettuccine
- 3/4 cup heavy cream
- 3 ounces black truffle butter (D’Artagnan)
- Pinch of freshly ground nutmeg
- Salt and pepper
Add the fettuccine to a large pot of boiling salted water, and cook until al dente.
Meanwhile, heat the cream, nutmeg, salt, and pepper over medium heat. Lower to heat once the cream begins to simmer. 3 minutes before you drain the pasta, add the truffle butter to the cream, and melt it in.
Put the truffle cream sauce in a large serving bowl, and lift the fettuccine from the water and into the sauce. Give it a few turns to coat, and serve.