For the pasta
Ingredients (Serves 2)
For the sauce
Ingredients (Serves 2)
- First prepare the pasta: mix the flour, egg yolks and milk in a large mixing bowl and knead until a firm, compact dough is formed, 10–15 minutes. (The dough will be very dry at first. Do not give up.)
- Bring the dough together into a ball, cover with cling film and leave to rest in the fridge for an hour.
- Using a pasta machine with the fettucine attachment, roll out on the pasta machine and cut into fettuccine.
- Melt the butter in a large pan and pour in 100ml of the cream. Bring to the boil briefly until it has thickened a little.
- Meanwhile, cook the pasta in a large pan of boiling salted water for about 90 seconds.
- Drain the pasta and add to the pan with the cream sauce. Toss well. Add the remaining cream, grated cheese, pepper and nutmeg and mix well.
- Serve in deep plates and, at the table, slice the truffle thickly over the top using a truffle slicer.
White truffles are seasonal and are available from specialist suppliers. Search online for an Italian specialist supplier near you.
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