A simple butter-parmesan dish that lets the summer truffle unfold in peace: warm pasta, the slices on top, done.
The oak forest note of Tuber aestivum only really comes into its own at room temperature, which is why nothing is overheated or overpowered here.
Primo for two.
The idea. As a starter, this amount is plenty; as a main course, it is rather on the small side.
For four, use double the amount of pasta, butter, and parmesan; the pack of truffle slices remains at one.
Goes well with a simple green salad with a mild dressing so that the truffle aroma remains in the foreground.
Ingredients
- 250 g tagliatelle
- 60 g butter
- 50 g freshly grated parmesan
- 1 pack (120 g) Lamelle di Tartufo Estivo
- Salt for the pasta water
- Coarsely ground black pepper to taste
Method
- Salt plenty of water, bring to a boil, and cook the tagliatelle until al dente.
- Shortly before the end of the cooking time, melt the butter in a large pan over low heat.
- Scoop out about a cup of pasta water and set aside.
- Add the drained tagliatelle to the pan with the melted butter and toss briefly.
- Gradually stir in the parmesan and bind with a little pasta water to create a creamy sauce.
- Arrange the pasta on preheated plates.
- Only now, unheated, add the truffle slices generously over the warm pasta.
- Sprinkle with a little freshly ground pepper and serve immediately.
