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600 g fresh egg fettuccine

150 g salted butter

100 g freshly grated parmesan

100 g fontina, diced

40 g black truffle


Cook pasta in boiling salted water for a couple of minutes, until just tender.

Meanwhile, melt butter in a frying pan.

Drain pasta and add to the frying pan with parmesan and fontina and toss well to combine.

Transfer to warm serving bowls and shave truffle liberally over the top.

Recipe kindly provided by Perigord Truffles of Tasmania