¾ pound Fresh Egg Pasta fettuccini

Kosher salt

3 tablespoons unsalted butter

¼ cup minced fresh chives

Fleur de sel

Freshly ground black pepper

Grated Parmegiano-Reggiano, for serving

As many black truffles as you can afford

 

Cook the fettuccini in a large pot of boiling, salted water for 2 to 3 minutes, or until al dente. Drain the fettuccini when it is al dente. Toss together the fettuccini, butter, and chives in a large bowl and season to taste with fleur de sel and pepper. Arrange on individual plates, top with plenty of Parmegiano, and using a truffle shaver, shave paper-thin slices of truffle over the dish. Serve immediately.

 

Serves 2 as a main course. This simple dish is all about the truffles. If you don’t have fresh black truffles, a drizzle of truffle oil would also be good.