Fettuccine Alfredo with Wagyu Beef Meatballs & Truffle Froth

Fettuccine Alfredo with Wagyu Beef Meatballs & Truffle Froth

Chris Sayegh, a.k.a. The Herbal Chef, channel with an upscale fettuccine alfredo recipe featuring wagyu beef meatballs and an infused truffle froth.


10g              Shallot
200g           Cream
10g              Garlic
1 Sprig        Thyme
1 Whole      Bay Leaf
25g              Parmesan
5g                Butter
To Taste     Black Pepper
To Taste     Salt


1 Cup          Flour
1.5 Whole   Eggs
1/2 Tsp       Salt


100g            Ground Beef
100g            Ground Veal
50g              Ground Pork Belly
1 Whole      Egg
20g              Breadcrumbs
2g                Parsley
10 Sprigs    Thyme
To Taste      Salt/Pepper
2 Whole      Garlic Cloves

Truffle Foam:

5g                 Truffle Oil
30g               Cream
5g                 Soy Lecithin
To Taste      Salt
5mg              Cannabis Oil

Alfredo Method:

Sweat the shallot and garlic in the butter, about one minute. Add the thyme and bay leaf and cook for another minute until aromatic. Add the cream and continue to cook until the mixture reduces by 25 percent. Add parmesan and mix with a spatula. Taste the sauce and add salt as necessary. Add fresh ground black pepper. Take off the heat and strain through a fine sieve.

Dough Method:

Put a pot of water on the stove and turn the heat to high. Mix the flour and salt thoroughly. In a small bowl, beat the egg with a fork, being careful not to aerate (i.e., introduce air into) the egg. Make a hole in the center of the flour and pour the egg into it. Start to incorporate the flour with your hands. Knead until smooth and then cover and let rest for 20 minutes. Cut into sections and pass through a pasta dough roller until you have thin sheets. The noodles can be cut to any width you desire. Add dough to boiling water until cooked through. Strain and put in bowl with alfredo sauce to coat the noodles.

Meatball Method:

Preheat oven to 350°F. Start with all the meats ground into a bowl. Take the thyme leaves off the sprig and mince both the thyme and the parsley. Keeping the breadcrumbs separate, add all the other ingredients to the bowl of meat and mix thoroughly. Now add the breadcrumbs as necessary for the meat to hold its shape. Roll into balls about one inch in diameter and place on a parchment sheet. Heat a pan up on medium/high and add olive oil to the pan with two cloves of garlic, but take the garlic out before it burns. Add the meatballs to the pan and lightly fry. When they are browned on all sides, put back on parchment and bake at 350°F until cooked through (about four minutes).

Truffle Froth Method:

Heat the cream with the salt until it simmers. Add the truffle oil and THC oil; mix well. Add the Soy Lecithin and mix with a hand blender making sure to aerate the liquid, creating bubbles. Finish the dish by frothing the top of the meatballs.

Follow the Herbal Chef on Instagram here.

The Herbal Chef: Mango Sorbet

The Herbal Chef: Mango Fruit Roll-Up

The Herbal Chef: Chimichurri Sauce

The Herbal Chef: Rustic Pizza

Chris Sayegh Built a Gingerbread Village for Charity

The Herbal Chef on Smoke & Wine Pairings

Elevate Your Fine Dining with Chris Sayegh, The Herbal Chef

“Gourmet” Edibles

Cannabis-Infused Dining Experiences

The Herbal Chef: Cannoli Stuffed with Ricotta and Chocolate Sauce

Chef Oliver Peña Dishes on elBulli's Mysterious Successor, Enigma

Tickets Chef Fran Agudo Provides an Inside Look at Barcelona's Gastronomic Circus

Chef Ferran Soler Offers a Taste of Old Barcelona with Bodega 1900

Michelin-Starred Chef Paco Méndez Discusses Hoja Santa and Niño Viejo

Edibles with Birdie | Butterscotch Budino