Cocoa Fettuccine with truffle, lupini beans and acacia honey chestnuts

Serves 1

In a pot with plenty of salted water cook the fettuccine al dente. In the meantime, melt the butter in a pan and fry the garlic clove, shallot and majoram, add the chestnuts, lupini beans, cream with truffle and a spoon of cooking water. Drain the pasta and toss it in the pan with the prepared sauce, adjust the seasoning with  salt and pepper. Serve the fettuccine on a plate and garnish with the crispy speck, sprouts and a drizzle of extra virgin olive oil.