The Modern Trobadors, and specifically to their recent posting (Don't Forget Provence in the Winter) which discusses the different truffle festivals of Provence. Be sure to stay tuned for their upcoming post in which they go a-truffle-hunting with Artur.
Fresh Fettuccine with Truffle Butter
2 black truffles, about 1 ounce total
2 ounces unsalted French butter
8 ounces fresh fettuccine
salt, to taste
Bring a large pot of water to a boil for the pasta. As it nears the boil, melt the butter in a large skillet over low heat - it should not get enough for the butter to sputter. Using a truffle slicer*, slice one of the truffles and half the second into the melted butter, reserving the final half for presentation.
Add 2 tablespoons salt to the boiling water and cook the pasta until al dente; drain in a colander. Add cooked pasta to the butter-truffle mixture and toss, adding a tiny amount of salt to season.
Serve immediately, and enjoy with a glass of chilled Pouilly-Fuissé.
* Note: If you do not have a truffle slicer, you can slice some with a sharp knife for presentation and mince the rest of them to add to the butter.