Black Truffle Fettuccine
A simple and yet extravagant dish. Truffles are best enjoyed in simple preparations such as this where you can relish the sweet, earthy fragrance and savoury characteristics of this extraordinary fungi.Content information
- Jun 20, 2017
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.