Black Truffle Fettuccine Roberta Muir – Perigord Truffles of Tasmania

Black Truffle Fettuccine Roberta Muir

  • 600 g fresh egg fettuccine
  • 150 g salted butter
  • 100 g freshly grated parmesan
  • 100 g fontina, diced
  • 1 x 40 g black truffle
  1. Cook pasta in boiling salted water for a couple of minutes, until just tender.
  2. Meanwhile, melt butter in a frying pan.
  3. Drain pasta and add to the frying pan with parmesan and fontina and toss well to combine.
  4. Transfer to warm serving bowls and shave truffle liberally over the top.

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