Fettuccine with White Truffles

Fettuccine al Tartufo Bianco

Preparation info

  • Difficulty


  • Serves



Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

If I were condemned to death and had to choose a last meal before my execution it would be this dish, made with hand-rolled fettuccine to achieve maximum absorption of the white truffle flavor, and a generous topping of white truffle shavings to impart it. This is by no means an inexpensive dish but it comes about as close to culinary bliss as you can get. Do not skimp on the truffles. Having it once with a generous amount of truffles is far better than more often with an insufficient amount.


  • Salt
  • Fettuccine, made with 3 eggs and 2 ¼ cups flour, preferably hand-rolled
  • 6 tablespoons. butter
  • ¼ cup Parmigiano-Reggiano, freshly grated
  • 2 ounces or more fresh white truffles


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat. When the water boils, add 2 tablespoons salt and the fettuccine. Stir until all the strands are submerged and cook until al dente. When the pasta is done, drain well and place in a heated serving platter with the butter and parmesan cheese. Toss well and serve, topping each plate generously with truffle shavings.

Also good with: