1 small white or black truffle
8 - 9 oz (250 g) fresh ribbon noodles
2 oz (50 g) butter
1 1/2 oz (50 g) grated Parmesan
cheese salt
8 - 9 oz (250 g) fresh ribbon noodles
2 oz (50 g) butter
1 1/2 oz (50 g) grated Parmesan
cheese salt
method
1. Bring a large saucepan of salted water to a full boil, add the pasta and cook for 2 - 3 minutes only if fresh. Commercially prepared dry pasta will take a little longer and you will need only about 1/2 - 2/3 of this weight for a first course; drain when tender but still firm. Drain briefly, leaving 2 - 3 tbsp of water behind in the pan with the pasta.
2. Stir in the solid butter and cheese over low heat. Transfer to individual heated bowls and serve with wafer-thin slices of fresh white truffle.
2. Stir in the solid butter and cheese over low heat. Transfer to individual heated bowls and serve with wafer-thin slices of fresh white truffle.
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