Truffle Fettuccine

When you are using truffle, you don’t want to do too much with the dish. You don’t want to drown-out the truffle flavour. You need to let the truffle dominate the dish to fully appreicate this amazing ingredient.


  • 400g fresh egg pasta (you can use dry pasta, but the rich flavour of egg pasta enhances this dish)
  • 70g butter
  • 1 clove of garlic, peeled and sliced in half
  • 40g (approximately) black perigord truffle (this will be a smallish truffle), shaved
  • ¾ cup parmesan, shaved finely
  • salt flakes, ground black pepper

Note: So you don’t lose any of the gorgeous truffle, use the same grater to shave the truffle and the parmesan


  1. Cook the pasta as per directions, remembering to salt the water Drain and reserve 1/3 cup of cooking water
  2. In a large sauté pan, heat butter and garlic pieces gently over a medium/low heat until the butter beings to foam.
  3. Remove the garlic and then add 2 teaspoons of the truffle shavings to the butter as well as the drained pasta. Combine. If the consistency is too dry add some of the reserved cooking liquid. You are looking for the sauce to be silky but not runny
  4. Stir the parmesan through the pasta and then serve with the remainder of the truffle shavings sprinkled on top. Season well before serving