Fettuccine with Truffle and Parmesan

Cook the pasta al dente according to the manufacturer's instructions. Meanwhile, finely dice the shallots and garlic, dice the pancetta, finely chop the parsley, and carefully shave the truffle. Whisk the eggs with the shaved Parmesan and season with salt and pepper. Then add the truffle oil and the finely chopped parsley.

Fry the pancetta in a hot pan with olive oil until really crispy, then briefly fry the shallots and garlic with it and add to the Parmesan-egg mixture.

Now rinse the cooked fettuccine and let it drain briefly. Then add the pasta to the pan and mix well. The heat should slightly thicken the egg-cheese mixture, but not curdle it. Finally, portion everything onto plates, top with grated Parmesan and shaved truffle, and serve.