Prepare the Pasta: Combine Flour and Salt. Make a well in the center and add Eggs and Olive oil. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic. Rest for 30 minutes, then roll out and cut into fettuccine.
Marinate Chicken with Truffle oil, Lemon zest, salt, and White pepper for at least 30 minutes.
Cook Chicken in a large skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice or cube.
Cook Pasta in boiling salted water until al dente, about 2-3 minutes. Reserve 1 cup of pasta water before draining.
Prepare the Sauce: Melt Butter in a large saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant. Deglaze with White wine and reduce by half.
Pour in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano cheese and Pecorino Romano cheese and Nutmeg. Season with Sea salt and White pepper to taste.
Add cooked Pasta to the Sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Add cooked Chicken to the pasta and sauce. Toss to combine and drizzle with Black truffle oil. Garnish with Fresh parsley and freshly grated Parmigiano-Reggiano cheese. Serve immediately.
Prepare the Pasta: Combine Flour and Salt. Make a well in the center and add Eggs and Olive oil. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic. Rest for 30 minutes, then roll out and cut into fettuccine.
Marinate Chicken with Truffle oil, Lemon zest, salt, and White pepper for at least 30 minutes.
Cook Chicken in a large skillet over medium-high heat until cooked through, about 6-8 minutes per side. Let rest and then slice or cube.
Cook Pasta in boiling salted water until al dente, about 2-3 minutes. Reserve 1 cup of pasta water before draining.
Prepare the Sauce: Melt Butter in a large saucepan over medium heat. Add Garlic and cook for 1 minute until fragrant. Deglaze with White wine and reduce by half.
Pour in Heavy cream and bring to a simmer. Reduce heat to low and stir in Parmigiano-Reggiano cheese and Pecorino Romano cheese and Nutmeg. Season with Sea salt and White pepper to taste.
Add cooked Pasta to the Sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Add cooked Chicken to the pasta and sauce. Toss to combine and drizzle with Black truffle oil. Garnish with Fresh parsley and freshly grated Parmigiano-Reggiano cheese. Serve immediately.
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