Tagliatelle with black truffle
Ingredients
- 450 grams fresh (wholewheat) tagliatelle
- 80 grams of Parmesan cheese
- 60 grams of good quality butter
- 20-30 grams of fresh black truffle
- Seasalt and pepper to taste
Story
For 4 persons:
Melt the butter on very low heat and turn the heat off when the butter has melted. Add a pinch of salt and about 2/3 of the black truffle (crumbled) to the butter mixture and stir. Set aside and start with the rest. When you have time, try to make this butter mixture a few hours before for more truffle flavor.
Bring a large pot of water to a boil (on low heat) and add a few big pinches of seasalt (water should taste rather salty).
Start grating the Parmesan cheese and reheat the butter with truffle shortly on very low heat.
When the water is boiling add the pasta, turn the heat to medium and cook the pasta al dente (only a few minutes when using fresh pasta). Right before the pasta is ready, take out one cup of the salted pasta water. When pasta is ready, drain the water and place pasta back into the pot. Stir in a splash of the salted water, a big tablespoon of Parmesan cheese and the truffle butter. Serve immediately with some extra grated fresh truffle and Parmesan on top, enjoy 🙂
