Truffle Pasta

Ingredients

• 250g fresh tagliatelle (or high-quality dried)
• 60g unsalted butter
• 50g Parmigiano-Reggiano, finely grated
• 15-20g fresh Black Winter Truffle
• 2 tbsp pasta cooking water
• Salt to taste

Instructions

1. 1Bring a large pot of generously salted water to a boil. Cook the pasta until al dente.
2. 2While the pasta cooks, melt the butter gently in a wide pan over low heat—do not let it brown.
3. 3Reserve 2 tablespoons of pasta water, then drain the pasta.
4. 4Toss the hot pasta into the butter pan, add the pasta water, and toss to combine into a silky sauce.
5. 5Remove from heat. Add half the Parmesan and toss again.
6. 6Plate immediately and generously shave the fresh black truffle on top. Finish with remaining Parmesan.