Pasta with Fresh Truffles
A simple, yet phenomenal dish of pasta with fresh truffle.
Equipment
- 1 truffle slicer
Ingredients
- 4 oz egg pasta or fettuccine or similar pasta
- 3 Tbsp butter (good quality, see notes)
- 4 Tbsp Parmigiano Reggiano DOP grated
- 4 slices white truffle to taste (fresh, preferably Italian)
- 4 leaves sage (fresh, optional)
Instructions
- Cook the pasta as directed in salted water.
- While the pasta is cooking, melt the butter in a large pan over medium heat until it bubbles and foams (add the sage leaves if using) and remove from the heat.
- When the pasta is al dente, drain using a pasta fork and transfer it directly into the melted butter.
- Toss with the Parmigiano Reggiano, adding some pasta water if needed.
- Transfer to serving plates and top with more cheese, if desired.
- Cover with thin slices of fresh truffle using a truffle slicer and serve immediately.
Notes
- Use your preference of salted or unsalted, or even truffle butter.
- To make a Parmigiano crisp, simply grate some Parmigiano Reggiano DOP and sprinkle it into a nonstick pan to melt until crisp. Remove carefully, and allow to cool on a flat surface until set.
Nutrition
Serving: 1 | Calories: 408kcal | Carbohydrates: 43g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 318mg | Potassium: 227mg | Fiber: 3g | Sugar: 1g | Vitamin A: 638IU | Calcium: 147mg | Iron: 2mg
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