Fry the garlic clove gently in the olive oil in a large frying pan until golden and then remove.
Cook the fettuccine in a large pan of salted boiling water until ‘al dente’ and drain.
Add the fettuccine to the olive oil in the frying pan and mix well.
Add the butter to the pasta and let it melt on a low heat mixing it well into the fettuccine, then add the grated Parmesan.
Serve with shaved truffle sprinkled on top.
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Notes
Don’t have fresh Italian truffles?Follow the recipe and use Organic Summer Truffle Slices to decorate the fettuccine or replace the normal butter with Truffle Butter.