Tagliatelle Pasta, White Truffle Butter and Parmesan

Servings

Makes 2 mains or 4 starters    

Timing

Prep time: 2mins, Cooking time: 8mins, Total time 10mins   

Notes / tips

• Parmesan cheese can be replaced with Pecorino, Comte or Cornish Kern cheese
• If the truffle butter sauce isn't emulsifying add more pasta water and keep mixing
• Try our black truffle tagliatelle pasta recipe here.

Ingredients

• 50g TRUBEL White Truffle Butter, room temperature 
• 220g fresh tagliatelle or any thin long pasta  
• 30g grated Parmesan cheese, or to taste  
• 1 pinch ground black pepper
• Salt to cook the pasta  
• 1 cup of cooked pasta water

Method:

1. Put a large saucepan of water on to boil. 
2. Add 1 tsp salt to the boiling water and bring back to boil. 
3. Cook the pasta as per the instructions on the packet until they are 'al dente' (usually that’s 1 minute less than the pack suggests). Remove pasta and place in colander. 
4. Scoop and reserve 1 cup of the pasta water. 
5. In a separate pot, melt 50g of TRUBEL White Truffle Butter then mix ½ cup of pasta water in and stir. If the sauce isn’t emulsifying enough or too sticky add more pasta water. 
6. Use a pasta scoop to add the cooked pasta to the butter and water mix, sprinkle with some grated Parmesan and cook over a gentle heat for a minute whilst stirring the pasta to coat it with the sauce.
7. Divide the pasta among 2 warmed plates, sprinkle rest of Parmesan onto the pasta. 
8. Shave the truffle over the pasta and season with black pepper.
9. Serve immediately. Buon appetito!

A cozy recipe for truffle and pasta lovers covered in a savoury truffle butter sauce and Parmesan. Try it on your next date-night in!