Ingredients – serves 4: 400 g fettucine (fresh pasta made with eggs), 160 g black truffle cream, 400 g fresh goat marzolina cheese, 200ml cooking cream, 80 g butter, salt, white pepper.
Procedure: melt butter in a hot pan and add chopped marzolina and cooking cream. Allow the cream to dense, add black truffle cream, salt and white pepper. Allow to simmer for 2 min.
Separately cook the fettuccine in a pot of boiling salted water, strain and add the pasta to the sauce. Stir and serve hot.