John Myers
Ingredients for 4 servings:
- 500 g pasta (fettucine), homemade or refrigerated
- 250 g butter
- 200 g Parmesan, freshly grated
- 1 truffle, white, otherwise black
- some pepper, freshly ground
- some salt for the pasta water
Instructions
Working time approx. 5 minutes; Total time approx. 5 minutes
The ultimate recipe from Rome – and so simple…
Bring the pasta water to a boil. In the meantime, cut the butter into small pieces and set aside. Also prepare the Parmesan cheese. Once the pasta is al dente (2 minutes for fresh pasta), transfer the fettucine directly to a warm plate using pasta tongs. Grind fresh pepper over the fettucine. Scatter all the butter pieces over the pasta, then top with the Parmesan cheese. Then mix everything together. The pasta water, butter, and Parmesan cheese create a wonderful coating for the fettucine. Now divide the fettucine among the plates. And if you like, grate a little truffle over the top. You can also use more butter if you like. Not for calorie counters, but for connoisseurs!
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