Fettuccine al tartufo

Serves 4

Ingredients:

Egg fettuccine pasta ½ lb (250 g)

🍄‍🟫  Black truffle 2 oz (80 g)

🧄  Garlic 1 clove

🫒  Extra virgin olive oil 4 tbsp (50 g)

🧂  Fine salt to taste

🧈   Butter 3 tbsp (40 g)

Directions:

Cut the truffle into very thin slices with a special truffle cutter and leave to one side. Heat the oil with the butter in a pan; dissolve the latter on a low flame.

Peel the garlic clove (also remove the germ inside it) and lightly brown in the pan with the oil and melted butter for a few minutes. Remove with a fork, then remove the pan from the heat and add the previously sliced truffle shards. Leave a few pieces to one side for garnishing the dish when ready.

Remove from the heat and coax the flavors of the sauce by delicately stirring the truffle shards. 

In the meantime, cook the egg fettuccine pasta in abundant salted water. Drain when firm to the bite and add to the truffle sauce; stir thoroughly, add a little pasta cooking water if necessary, so that the sauce binds to the pasta. 

Serve the dish with a generous sprinkling of black truffle shards.