Fettuccine with truffles is a great kitchen classic: with Trivelli Tartufi’s fettuccine, you bring excellence to the table whenever you want.

Eggs and truffles: a classic that never gets stale. The combination of eggs with truffle, be it white or black, can be interpreted in so many ways: simple fried egg with a grating of Precious White Truffle, fragrant omelette with Black Truffle of Norcia or another kitchen evergreen like fettuccine with truffles!

In fact, egg pasta perfectly matches the flavour of the truffle, which enriches it with its aromas and creates a unique and special dish by adding any seasoning such as butter curl, porcini mushroom sauce or a drizzle of extra virgin olive oil. 

But what to do when the urge to enjoy a plate of fettuccine with truffles is strong, but the fresh truffle we want to use is not in season? Do we really want to give up this delicacy? Never!

This is why we at Trivelli Tartufi have created our Fettuccine with Precious Black Truffle/Precious White Truffle/Summer Truffle. We aim to bring the extraordinary taste of this egg pasta enriched with the enveloping notes of truffle to your table, whenever you want. Ready in minutes, all three types of truffle fettuccine can bring out the deeper, richer soul of truffles in one of the world’s most beloved and popular dishes, to be seasoned any way you like.

Truffle history: from ancient times to Trivelli Tartufi’s fettuccine

The truffle is a gastronomic ingredient that has been known since ancient times, dating back to the Egyptians, Babylonians, and Greeks. Throughout history, the truffle’s reputation has evolved, going from being considered the devil’s food and even poisonous in the Middle Ages, to becoming a luxury ingredient fit for popes and rulers, and even believed to be an aphrodisiac. 

The unique flavour of truffles continues to fascinate people, with its various varieties such as the sweet Black Truffle of Norcia and the rich and delicious White Precious Truffle, with its hints of fermented cheese. These varieties of truffle pair well with egg pasta, particularly fettuccine.

The Summer Black Truffle, also known as Scorzone, offers a delicate flavour with hints of hazelnuts and roasted barley malt. Then we have the Autumn Truffle, which boasts an intense fragrance reminiscent of hazelnuts, porcini mushrooms, and parmesan cheese. Hazelnuts are also present in the aroma of Brumale truffle, often mistaken for Black precious Truffle. And let’s not forget the Whitish Truffle, which has a stronger aroma than its cousin, the White Alba Truffle, with prominent garlicky notes.

The Trivelli Tartufi shop was established to provide a place where you can enjoy the delicious flavours of our different truffles all year round. We offer a variety of products, from our “Puri” line to the “Classic” and “Special” line, including our fettuccine with truffles, where delight and flavour come together.

Fettuccine with truffles: our recipe

Our Precious White Truffle, Black Truffle, and Summer Truffle Fettuccine are ready to be cooked. We mix wheat semolina, eggs, and depending on the type, either White Truffle Cream, Black Truffle Cream, or Grated Summer Truffle.

This fettuccine with truffles recipe provides the egg pasta with the exceptional taste of our truffles. Simply boil the fettuccine and make the sauce. Add a touch of butter, a drizzle of extra virgin olive oil, or a mushroom and truffle sauce for an extra burst of flavour.

Fettuccine with truffles: how to season them

Fettuccine with Precious White Truffle or Fettuccine with truffle sauce are a great classic of the kitchen, but why not revisit them using other flavour-rich ingredients such as porcini mushrooms? Their taste goes very well with that of both the truffle and the egg pasta, giving this recipe an undergrowth aftertaste that brings all the soul of nature to the table.

Fresh porcini mushrooms are ideal, with their scent and fragrance, to add an extra touch to this dish but, if it is not mushroom season, a good alternative is to use our Dried Porcini Mushrooms, ready to release their incredible aroma. Prepare the dried mushrooms in a frying pan with a drizzle of oil or a knob of butter and stir-fry the fettuccine with a spoon of cooking water to cream them. The final touch? A grating of fresh truffle if the season is right!

On the other hand, if you prefer to enjoy your Fettuccine al Tartufo Trivelli Tartufi with a good sauce, here again you are spoilt for choice: our dried porcini mushrooms are ready to enrich a sauce or, if you want to opt for a ready-made sauce, you can choose one of our sauces. A Tomato, Porcini Mushroom and Summer Truffle Sauce, for example, or a Tomato and Black Truffle Sauce will be ideal to accompany the fettuccine with truffles you wish to serve.

Whatever sauce you would like to use, our fettuccine with truffle are the ideal ally to bring the taste of egg pasta and truffle to the table in just a few minutes. In fact, all the fragrance of our truffles will be released in a classic dish with a timeless flavour.