Fettuccine al Tartufo

Steps

1. 1

   Clean the truffle

   Brush the black truffle clean, rinse it quickly, and dry it. Shave most of it and keep a few slices for the top

2. 2

   Boil the fettuccine

   Cook the fresh fettuccine in salted water until just al dente. Fresh pasta only needs a couple of minutes. Save a cup of the cooking water

3. 3

   Melt the butter

   Melt half the butter in a wide pan over the lowest heat. It should not brown or foam hard

4. 4

   Make the sauce

   Drain the pasta into the pan and take it off the heat. Add the rest of the butter in cold pieces and a spoon of cooking water. Toss until the pasta looks glossy. Add the Parmigiano a little at a time, still off the heat, loosening with cooking water until it is a smooth sauce with no pools of butter

5. 5

   Add the truffle

   Fold in the shaved truffle off the heat, with a little black pepper. Serve at once on hot plates and finish with the reserved slices