Fettuccine with Truffle
Preparation 15 min
Serves 4
Ingredients for 4 people:
| Egg Fettuccine 250 g | Black Truffle Carpaccio 80 g | Garlic 1 Clove |
| Extra virgin olive oil 50 g | Fine salt to taste | Butter 40 g |
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- Heat oil in a frying pan and melt butter over low heat.
- Add garlic clove to the pan with the oil and melted butter and let it brown for a few minutes.
- Then remove the garlic with a fork and turn off the heat.
- Add the black truffle carpaccio, keeping some aside for decoration.
- Let the sauce take on flavor with the heat off, gently stirring the truffle carpaccio.
- In the meantime, cook the fettuccine all'uovo in abundant salted water.
- Drain them al dente.
- Finally, add the truffle carpaccio dressing and mix thoroughly.
- Serve the dish with plenty of raw black truffle carpaccio.
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