Fettuccini e Broccoli al tartufo Bianco



The ultimate Italian flavor!

Last Saturday I was cooking a simple but special dinner at home. And for me, that typically translates to Italian food. I had in mind a very easy and tasty recipe; “Fettuccini e Broccoli al tartufo Bianco” even the name sounds delicious, right?

Well, I had all the ingredients prepared, and as I was cooking, the truffle smell started to impregnate the kitchen. As it got more intense, suddenly, I started thinking about how something so delicate could give such a big accent to anything that touches it. Insomuch that in almost every dish, instead of being something accessory, it ends up being the centerpiece.

As my mind went on and on, a book that I just read popped up in my memory.  The book talked about how Maria Grazia Chiuri and Pierpaolo Piccioli, when taking the reins of Valentino accessories, completely changed the rules of the game. According to Francesco Bonami, “Couture was pure desire until they made accessory became the desire of couture.” I totally agree, think about the mythic Rockstud shoes by Valentino. The elegance of the leather combined with those studs that seemed to give you the power to conquer the world. No matter what else you wear, those shoes are always the central character.

The boiling pasta brought my attention back to the kitchen. The broccoli perfectly sautéed, crispy, and slightly sweet. The fettuccini al dente. The exact amount of truffle oil to take a clean and elegant dish to one to be remembered. 

And I couldn’t help but wonder, what does the Italian culture have that seems to elevate any art to the next level through its details?  Could it be the Sprezzatura?

Hope you like this delicious Fettuccini e Broccoli al tartufo Bianco!

You can also try this delicious recipe



Fettuccini e Broccoli alla Trufa Bianca

The ultimate Italian flavour!
Prep Time: 10 minutes
Cook Time: 15 minutes
Main Course
Calories 407
Cost $10


  • 8 oz red lentil Fettuccini
  • 5 scallions cut down to half an inch (white part for cooking, green part to plate and use as a topping, so get them apart.
  • 1 cup broccoli florets cut and cleaned
  • 1/4 cup black olives pitted – I typically use Kalamata olives they have a special taste that marinates perfectly with this dish.
  • 1 tsp extra-virgin olive oil
  • 1/2 tbsp white truffle extra-virgin olive oil
  • 1 pinch Himalayan Pink Salt


  • Prepare the fettuccini as indicated in the package
  • Meanwhile, heat a big pan. When heated add a teaspoon of EVOO, the white part of the scallions and the salt.
  • Sautee for a couple of minutes and add the broccoli.
  • Keep stirring and after around 5 minutes add the olives. Sauté for 2 more minutes and remove from the heat.
  • When the pasta is done add to the pan and mix thoroughly.
  • Add the white truffle oil, mix and serve immediately top with some of the green scallions. Enjoy!


Calories: 407kcalCarbohydrates: 61gProtein: 25gFat: 8gSaturated Fat: 1gSodium: 585mgPotassium: 1197mgFiber: 30gSugar: 4gVitamin A: 1032IUVitamin C: 91mgCalcium: 130mgIron: 8mg
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