Truffle fettuccine: let's prepare them together!

1. Remove excess soil from the truffle. Rinse it very gently under a trickle of running water, helping yourself with a soft-bristled brush. Dry the truffle thoroughly with a clean cloth.

2. Slice the truffle into thin slices (preferably with a truffle cutter).

3. Pour the extra virgin olive oil into a frying pan and heat it. Add the garlic clove and let it brown for a few minutes.

4. Remove the garlic, turn off the heat and add the truffle gills, saving some for garnishing the dishes. Stir and allow to season.

5. Cook the fettuccine in plenty of salted water and drain them al dente, saving some of the cooking water.

6. Pour them into the pan and let them season on a low heat a few minutes, adding the cooking water to bind the dish better. Add black pepper to taste. Plate and top with the remaining truffle shavings.