Fettuccine with White Truffles from The Classic Pasta Cookbook by Giuliano Hazan
If I were condemned to death and had to choose a last meal before my execution it would be this dish, made with hand-rolled fettuccine to achieve maximum absorption of the white truffle flavor, and...
Ingredients
- 2 ounces or more fresh white truffles
- ¼ cup Parmigiano-Reggiano, freshly grated
- Salt
- 6 tablespoons. butter
- Fettuccine, made with 3 eggs and 2 ¼ cups flour, preferably hand-rolled
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