This sauce will not take long to make, so if you are preparing fresh pasta, you'll want to have it pressed out and drying.As always, gather your ingredients so you have everything close at hand on the counter or table.
Mince the shallots and garlic. Grate the Parmesan cheese. Set aside until ready to use.
Trim and cut the fresh asparagus into 2-3" pieces. Place the asparagus in a glass bowl with 2 tablespoons water. Heat in a microwave for 6-8 minutes until tender. Sprinkle with kosher salt and freshly ground black pepper. Set aside until ready to use.
Make the Truffle Sauce
In a large skillet over medium heat, melt the butter. Saute the shallots and garlic until tender, about 2-3 minutes. Stir in cream cheese and whisk until smooth. Pour in the half and half in three parts, stirring well each time.
Add the Black Summer Truffle Pate and continue stirring until the sauce reaches the desired thickness.
Remove the pan from heat and stir in the grated Parmesan. Season with kosher salt, freshly ground black pepper, and freshly grated nutmeg. Cover to keep warm while the pasta cooks.
Prepare Fettuccine
Prepare Fettuccine as directed in a pot of boiling water with 1 tablespoon kosher salt. Fresh pasta does not take as long to cook, so if using homemade fettuccine, cook it in boiling water for 3-4 minutes until it reaches al-dente.
Add the prepared asparagus and cooked pasta to the truffle sauce. Stir to cover in sauce. Serve warm with a hard, crusty bread. Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.