Ingredients (serves 4):

  • 280g Fettuccine
  • 200g Grana Padano cheese cream*
  • 60g Perlage di Tartufo Tartuflanghe (truffle juice in shape of caviar)
  • 120g butter



*for Grana Padano cheese cream

  • 60g Grana Padano cheese, grated
  • 150cl hot water
  • 1 grind of Sarawak pepper
    **as an alternative, use the Crema di Parmigiano Reggiano con Tartufo Tartuflanghe, Parmigiano Reggiano cheese cream with Truffle




Grate the Grana Padano cheese using a thermomix at maximum speed, then gently drip the hot water (86°C at least) until you get a creamy consistency, then sprinkle some Sarawak pepper. As an alternative, use the Parmigiano Reggiano cheese cream with Truffle.

Meanwhile, cook the fettuccini in salted water and drain them “al dente”, or still firm. In a pan, melt  the butter with a spoon of hot water, then add the fettuccini. Unite the Grana Padano cheese cream and cook until creamy. Lastly, add the truffle caviar Perlage di Tartufo Tartuflanghe.




Chef Marcello Trentini – Rest. Magorabin – – Photography Marco Iozzo