As much as I loved getting up close and personal with our prized morsel, white truffles don’t keep long (wrapped in a paper towel and stored in a glass jar in the fridge for up to a week) so it’s best to use them within a few days from purchase. Oh, and by cheap I meant relatively cheap since making this pasta at home will cost less than any restaurant touting a truffle menu. Our 20 grams was enough to use in 4 servings – 6 if we wanted to be miserly – but then where’s the pleasure in doing that? When it’s all said, done, and devoured, the exquisite experience far exceeds the money spent.
250 grams (half pound) fresh tagliatelle egg pasta
2 ounces salted butter, or 1 ounce butter and 1 ounce olive oil
10 grams fresh white truffle, rinsed and gently scrubbed free of dirt
a generous 1/3 cup of freshly grated parmigiano
freshly ground black pepper to taste
1. In a large pot of lightly salted water, cook pasta according to package directions. While the pasta cooks, heat 2 ounces of butter in a large skillet until melted but not browned.
2. Drain pasta and add to the melted butter (save some of that pasta water!). Stir to combine, adding enough saved water to keep the tagliatelle moist but not swimming in liquid.
3. Grate 5 grams of white truffle onto the pasta and mix together.
4. Add the parmigiano, mix again and divide between 2 plates.
Top with very thin shavings of the remaining truffle and a few grinds of black pepper. Serve with extra parmigiano on the side and a mid-range bottle of Barolo – you know, if you want to dine relatively cheap!