Fettuccine with Truffles and Parmesan Tuile
Serve for 4 as main course
1 pack of fettuccine pasta
150g grated Parmesan cheese
1 package black Truffle carpaccio or fresh sliced truffles
1 teaspoon minced black Truffle
1 tablespoon butter
salt and pepper
Preheat oven to 160 degrees.
Place parchment paper on baking dish.
Mix 50g Parmesan cheese with minced Truffles.
Arrange in form of lines on baking dish and put them in the oven.
Bake for 3 to 6 minutes, until the Parmesan is no longer getting out liquid but make sure it dosen’t lose is color.
Boil a large pot with water and some salt and cook the pasta.
In a separate pot, heat the butter, add the Parmesan and stir until the Parmesan begain to come apart and stretched.
Add the cream and milk as predation, reduce the sauce by half (for a smoother texture than you can use a stick blender). add salt and pepper.
When the pasta is ready add it to the sauce and mix well.
Just before serving, break piece of the tuile on top of the pasta and sprinkle with more Parmesan.