Fettuccine with Egg and Fresh Truffle

Slice the truffle very thinly with a truffle shaver. Chop half of the sliced truffle and set aside, but save half of the nicest slices to cover the top at the end.

Bring a large pot of generously salted water to a boil. Melt the butter and 4 pinches of salt in a large mixing bowl over the boiling water. Add 4 eggs to the butter and whisk together over the boiling water until they are just warm like a bath, not hot! Stir in the chopped truffle, verify salt seasoning and adjust if necessary, keep warm.

Cook the fettuccine until tender, strain and immediately toss with the melted butter and eggs. The heat from the pasta will thicken the egg so it coats the noodles nicely. Divide among 4 bowls, smother with remaining sliced truffle and serve.