Ingredients for 4 people:
- 280g of Fettuccine
- 200g of Cream with Parmigiano Reggiano and Truffle
- 60g of Tartuflanghe Anchovy Perlage
- 120g of butter
Preparation:
Cook the fettuccine in salted water and drain when al dente.
Place the butter and a spoonful of salted water in a pan, dissolve and pour in the fettuccine.
Combine the cream with the Parmigiano Reggiano and truffle and stir until combined. Finally, garnish the dish with the anchovy pearls.
Chef Marcello Trentini – Magorabin Restaurant – www.magorabin.eu – Photography Marco Iozzo
