Easy to prepare


  1. We put a saucepan with salted water to boil over medium heat and add the fettuccine. Cook for 7 minutes, we are not going to cook the pasta completely. We drain.
  2. We put the butter and oil in a saucepan and melt over mediumheat. Add the minced garlic and leave for a few minutes. Pour the chicken broth and bring to a simmer. Let it reduce by half, 5-10 minutes.
  3. Add the pasta to chicken broth reduction to finish cooking for another 5 minutes.
    From the cheese sauce:
  4. In a saucepan we put the cream and heat. While we grate the Idiazabal cheese.
  5. When the cream begins to boil, add the grated cheese little by little.
  6. Cook over low heat, stirring with a rod until we see that the cream is light and without lumps.
  7. We put a large container of salted water to boil and blanch the asparagus tips for 2 minutes. We drain and immerse in ice water to cool quickly and stop the cooking process.
  8. To serve, we put a nest of fettuccine on each plate and serve with the sauce and the asparagus tips.
  9. We stack the black truffle slices on the pasta and a drizzle of extra virgin olive oil.


  • 300 grams of fettuccine

  • 1 garlic clove minced

  • 200 ml. chicken broth

  • 1 tablespoon olive oil pepper

  • Salt

  • 1 laminated black truffle

    For the cheese sauce:

  • 200 ml. cream

  • 150 grams of Idiazabal cheese