Tagliatelle with Black Truffle and Truffle Butter

Tagliatelle with Black Truffle and Truffle Butter

Ingredients (for 4 people)

For the tagliatelle:

• 320 g of fresh egg tagliatelle
• Coarse salt to taste

For the truffle butter:

• 250 g of high quality, unsalted butter from a centrifuge
• 150 g of fresh black truffle
• Salt to taste

For the finish:

• Grated Parmigiano Reggiano (optional)
• Freshly ground black pepper (optional)
• Slices of fresh black truffle for garnish (about 10-15 g per plate)

Procedure

1. Prepare the truffle butter:
   
   Clean the truffle thoroughly with a brush under cold water and dry it. Grate half and thinly slice the other half.
   Leave the butter at room temperature until soft, then mix it with the grated truffle and a pinch of salt.
   Wrap in cling film and leave to rest in the fridge for at least 1 hour.
   
   
2. Cooking the tagliatelle:
   
   Bring plenty of salted water to the boil.
   Cook the fresh tagliatelle for 2-3 minutes or until al dente.
   
   
3. Stir the pasta:
   
   Drain the tagliatelle, reserving a little of the cooking water.
   Transfer them to a large pan with 100-120 g of truffle butter.
   Mix gently over low heat, adding a little cooking water if necessary to obtain a cream.
   
   
4. Plating:
   
   Divide between plates and garnish with truffle slices, grated Parmesan (if desired) and black pepper.