A simple butter-parmesan dish that allows the summer truffle to 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 here is overheated or overpowered.
Primo for two.
As intended. As a starter, this amount is plenty; as a main course, it is rather tight.
For four, use double the amount of pasta, butter, and parmesan; the pack of truffle slices remains at one.
Pairs 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.
