Fettuccine with truffle – variation 1
Ingredients for 4 people:
- 400g egg fettuccine
- 80 g of fresh truffle (to be softened in warm water)
- a clove of garlic
- butter
- extra virgin olive oil
- salt to taste
Execution:
Set aside the truffle flakes, which your truffle cutter will make very thin. Heat oil and butter in a pan over low heat, browning a clove of garlic from which you have removed the internal sprout. When it is well browned in the melted butter, remove the garlic and add the truffle flakes, leaving some aside to embellish the finished dish. You can season your fettuccine, mixing carefully and, if necessary to blend, adding a little of the pasta cooking water. The black truffle flakes should be sprinkled generously on the dish.
Fettuccine with truffle – variant 2
Ingredients for 4 people:
- 400g egg fettuccine
- 80g of fresh truffle (to be soaked in warm water to make it softer)
- a clove of garlic
- butter
- extra virgin olive oil
- salt to taste.
Execution:
Use the truffle cutter to obtain very thin strips, to be stored separately. Melt the butter slowly in a pan together with the oil, over low heat, and add the garlic, taking care to remove the internal germ. In a few minutes, the time it takes for it to brown, remove the garlic and remove the pan from the stove: it is time to add the truffle slices set aside at the beginning. Not all of them: some will be perfect for the final decoration. The dressing is ready to accommodate the already cooked fettuccine. Sprinkle the dish generously with the black truffle flakes.
Tagliatelle with truffle cream
Ingredients for 4 people:
- 400g of tagliatelle
- 140g of bacon
- 50 gr of truffle sauce
- 100 g of fresh spreadable cheese
- 1/2 onion
- 1 tablespoon extra virgin olive oil
- salt to taste
Execution:
While you heat the water to cook the pasta, choose a large pan and prepare the soffritto of oil and thinly sliced onion. Brown carefully until the onion becomes transparent: it is time to add the bacon cubes and, once golden, the truffle sauce accompanied by a few spoonfuls of water, to be kept on the heat for a few more minutes. Two minutes before the tagliatelle are cooked, salt them and mix them with the sauce in the pan, together with the spreadable fresh cheese and a little of the pasta cooking water. Sauté everything over low heat for a few minutes. Serve immediately.
