Fresh Tagliatelle with Black Truffle and Butter

What you need

• 30 g (1 oz) fresh black truffle
• 400 g (14 oz) fresh egg tagliatelle
• 80 g (6 tbsp) unsalted butter
• 60 g (2 oz) parmigiano reggiano, finely grated
• salt, for the pasta water

Method

Restated from the original video

1. 1

   Brush the truffle clean under a trickle of water and pat it dry.

2. 2

   Bring a large pot of water to a boil and salt it well.

3. 3

   Melt the butter in a wide frying pan over low heat. Grate in about a third of the truffle and warm for 1-2 min without letting the butter brown.

4. 4

   Turn off the heat and leave the butter to take on the truffle aroma.

5. 5

   Drop the tagliatelle into the boiling water and cook until al dente, 2-3 min for fresh pasta.

6. 6

   Scoop out a mug of the cooking water, then lift the pasta straight into the butter pan.

7. 7

   Add 4 tbsp of the cooking water and the parmesan and toss over low heat until the sauce turns creamy and clings to the strands, about 1 min. Loosen with more water if needed.

8. 8

   Divide among warm plates and shave the remaining truffle thinly over the top with a truffle slicer or a sharp vegetable peeler.

9. 9

   Serve at once.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.