Pasta with black truffles and Parmesan
- Serves: 6 as starter, 4 as main
- Total time: 30 minutes
- 250g/9oz good quality filini, pappardelle or linguine
- 50g/2oz unsalted butter
- 100g/3.5oz Parmesan, finely grated
- 2-3 fresh black truffles, shaved into thin slivers
- Good quality extra virgin olive oil
This is a guest recipe, so a special thank you to @catchychan for allowing us to post it.
We recently got our hands on some fresh black summer truffles, which have a distinct, almost pungent aroma. Truffles are quite expensive so there is no need to create an elaborate dish, this simple recipe allows the savoury notes of the truffle to really come through and is a delicious treat.
The "black truffle" or "black Périgord truffle” is named after the Périgord region in France and grows exclusively in harmony with oak trees. These can be found in late autumn and winter, reaching 7 cm in diameter and weighing up to 100g/3.5oz.
You can buy expensive equipment to prepare truffles, but for this recipe, none are needed.
Check that clay/dirt isn’t stuck in the groves of the truffles. Give the truffles a quick rinse under running water and gently brush away the clay.
Instead of using a truffle brush to clean the truffles, a toothbrush can be used (preferably new!). A sharp knife or an adjustable cheese plane can replace an expensive truffle shaver but avoid using a fixed cheese plane as it will slice the truffles too thick.
- Cook the pasta according to pack instructions, drain and reserve some of the water it was cooked in.
- Gently melt the butter in a large frying pan, add the pasta and toss the two together.
- Add 4-5 tbsp. of the pasta water to the pan.
- Season with salt and black pepper.
- Heat through then remove the mixture from the pan.
- Serve warm with the shaved truffles and a generous glug of extra virgin olive oil mixed through. Top with grated Parmesan (Parmigiano Reggiano).