TRUFFLE PASTA
Fresh pasta, butter and Parmesan create the perfect foundation for the distinctive character of truffle. Simple, elegant and best served immediately.
SIMPLE INGREDIENTS. EXTRAORDINARY AROMA.
INGREDIENTS
Serves 2
- 200 g fresh pasta — tagliatelle or fettuccine
- 2 tbsp unsalted butter
- 50 g freshly grated Parmesan
- 1–2 tbsp truffle oil, or fresh truffle shavings
- Salt and freshly ground black pepper
METHOD
01
Cook the pasta in generously salted boiling water until al dente. Reserve ½ cup of the cooking water before draining.
02
Melt the butter gently in a pan over low heat. Add the pasta and toss until well coated.
03
Add the Parmesan and a small splash of pasta water. Toss gently until the sauce becomes smooth and creamy.
04
Finish with truffle oil or freshly shaved truffle. Season with black pepper and serve immediately.
SERVE IMMEDIATELY · SHAVE FRESH TRUFFLE AT THE TABLE