Fettucine & Parmesan cream with White Truffles…
White Truffles or black if you prefer, (truffle oil would be an equally good substitute)
Parmesan (a true Parmigiano-Reggiano if you’re going for the best)
Few Tbsp cream (non thickened)
Generous knob of butter
Salt and pepper to taste.
Boil a big pot of water and add a decent pinch of salt. When it comes to boiling pasta, the saltier the better I say,
Get a pan ready over a very low heat and when the pasta is only (just done,) drain the liquid off (keeping a few tablespoons of the cooking water) and add to the pan with the butter.
Next step is to add the cream, swirl to coat.
Grate a good chunk of Parmesan into the mixture, again stirring to coat (it gets better soon!)
Add some pepper, ok, I added lots of black pepper!!!
Next, plate up and get all those generous bits of sauce and cheese into that bowl. Truffle goes onto a fork, ready to be grated with a microplane (or truffle shaver if you’re fancy!)
Catch all those beautiful shavings over the pasta and enjoy the scent as the truffle breaks up. I only used just (over a half) as the scent was incredibly heady and I felt like there was plenty to enjoy already.
Finally, a last flourish with more parmesan and a little more cracked pepper. Stir through and enjoy!