Cucina semplice (simple cooking), that is the motto. We love truffles and we are enjoying them in various ways. The truffle salt is never missing and it goes on top of everything! Our favourite way yet and for us best way to enjoy the exquisite taste of truffles is through a pasta. So here is our recipe.
Enjoy, have fun and feel free to share with us your recipes.
Yield: 4 - 6 servings
12 - 15g of fresh wildcrafted uncinatum truffles
1kg fresh egg pasta (tagliatelle)
1 clove of garlic
Salt (we use our beloved truffle salt) and freshly grated black pepper, to taste
Parmigiano or Grana Padano DOP cheese
2 tablespoons extra virgin olive oil and some butter
In a large pan, warm the extra virgin olive oil with the butter and sauté the whole garlic clove over medium heat until golden brown.
Remove the garlic and add grated the truffles (tip: use a cheese grater). Leave some truffles aside for serving. Add some fresh pepper and stir carefully.
Bring a pot of water to a boil, add salt, and cook pasta for 2'.
2’ is how long you should cook fresh egg pasta, so that at the end you have the desired “al dente” effect.
Drain pasta, leave aside approx. half a cup of the pasta water. Add the pasta into the pan with the truffle, on a light heat. Add some of the remaining pasta water, cheese and stir until pasta is well coated. The result should be a light and creamy sauce.
Before serving, sprinkle with cheese, fresh pepper and shave the remaining truffles on top.