- 600 g fresh egg fettuccine
- 150 g salted butter
- 100 g freshly grated parmesan
- 100 g fontina, diced
- 1 x 40 g black truffle
- Cook pasta in boiling salted water for a couple of minutes, until just tender.
- Meanwhile, melt butter in a frying pan.
- Drain pasta and add to the frying pan with parmesan and fontina and toss well to combine.
- Transfer to warm serving bowls and shave truffle liberally over the top.