TRUFFLE FETTUCCINE

Preparation To prepare truffle fettuccine, start by cleaning the truffle. Thoroughly rinse under cold running water to remove any excess soil, then use a semi-stiff brush to remove all traces of impurities; carefully dry before placing it on a cutting board and cutting into slices.
Cut the truffle into very thin slices with a special truffle cutter and leave to one side. Heat the extra virgin olive oil Il Cavallino Special Edition with the butter in a pan; dissolve the latter on a low flame.
Peel the garlic clove (also remove the germ inside it) and lightly brown in the pan with the oil and melted butter for a few minutes. Remove with a fork, then remove the pan from the heat and add the previously sliced truffle shards. Leave a few pieces to one side for garnishing the dish when ready.
Remove from the heat and coax the flavors of the sauce by delicately stirring the truffle shards; in the meantime, cook the egg fettuccine pasta in abundant salted water. Drain when firm to the bite.
and add to the truffle sauce; stir thoroughly, add a little pasta cooking water if necessary, so that the sauce binds to the pasta. Serve the dish with a generous sprinkling of black truffle shards.