For one serve(main course)
| fresh winter truffle | 1/2 ounce |
| olive oil | 1/2 table spoon |
| unsalted butter | 1/16 stick |
| lobster | 1/4-1/2 |
| garlic cloves | 1, fine chopped |
| red pepper flakes | little |
| black pepper | little |
| fresh fettuccine/tagliatelle pasta | 1/4 pounds |
| grated Parmesan | 1 tea spoon |
Finely chop half of the truffle
Heat oil and butter until melt. Add the chopped truffle,garlic, lobster, red pepper flakes, white wine,black pepper. Until cooked.
Cook paster in boiling water
Transfer pasta to the reserved pan. Medium heat. Add 1/4 cup pasta water. Toss until thick. Add more pasta water to reach the desired sauce consistency.
Remove the pan from heat. Add cheese, toss until pasta coated. Add additional salt and pepper as needed.
Transfer to plate. Thinly shave the remaining truffle.
