Triple Truffle Creamy Handmade Fettuccine

Ingredients

400 g dried or fresh pasta of choice (cooked till al dente, according to instructions on packaging)freshly ground black pepper (to taste)freshly grated truffle cheese (or more parmesan, to taste)truffle oil (to taste)

Truffle Emulsion

1 cup chicken stock3/4 cup butter1 cup parmesan (freshly grated)1 tbsp truffle oil1 tsp truffle sauce (optional)1/8 tsp salt

Steps

Cut butter into small cubes & keep chilled.Add chicken stock in a saucepan & bring to the boil.Add butter gradually, whisking after every addition.As soon as all the butter has melted, remove from heat & whisk vigorously for 1 min to cool it down slightly.Add truffle oil, truffle sauce & cheese, whisk until well mixed.Add cooked pasta to the emulsion, stir well to coat & transfer onto serving plates.Garnish with pepper, grated cheese & drizzle truffle oil, serve immediately.