Serves 1
4 ounces fresh fettucine
1 ounce black truffle puree
1 ounce reggiano parmesan cheese, shaved
1/2 ounce extra virgin olive oil
1/2 ounce white truffle oil
1/2 ounce unsalted butter
pinch of salt
pinch parsley, minced
Directions:
1. Drop fettucine in a large pot of boiling salted water
2. While pasta is cooking, mix all ingredients except parsely in a mixing bowl
3. Drain pasta and toss with mixed ingredients
4. Empty contents from mixing bowl using a pasta fork to spin fettucine into
the center of a large hot pasta bowl
5. Top pasta with shaved cheese and sprinkle minced parsely
