Mascarpone and White Wine Fettuccine with Tasmanian truffles

20 minutes serves 4

This silky smooth home made pasta served in a mild creamy mascarpone and white wine sauce is balanced by the delicate earthy flavour of fresh Tasmanian truffles. Add some cracked black pepper and the beautiful kalette flowers, what is not to love about winter flavours?!


  • 400 grams of fresh fettuccini
  • 25o grams of mascarpone
  • 100 mil of dry white wine
  • 12 kalettes or broccolini
  • 10 grams of fresh truffle to shave
  • sprigs of dill
  • salt and pepper


Bring a saucepan of water to the boil. When boiling blanch the kalettes or broccolini, do not over cook, remove from boiling water and set aside.

Cook fettuccini to packet instructions or if using fresh pasta, cook until¬†“al dente” this will take approximately 3 minutes.

While the pasta is cooking, add mascarpone and wine into a large frypan (it will need to be large enough to hold all the pasta), stirring over medium heat until combined and warm, do not boil. When the pasta is cooked add it to the mascarpone and white wine sauce and stir through, season to taste.

To plate up divide the pasta between 4 pasta bowls place 3 kalettes or broccolini on each bowl add a sprig of dill, freshly shaved truffle, and top with fresh cracked black pepper.



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