Fresh Summer Truffle Tagliatelle with Butter and Parmesan

Home Summer truffle (Burgundy truffle) Total Time: 25 min Servings: 2 servings Difficulty: Gourmet

The pinnacle of European gastronomy: silky egg tagliatelle tossed in emulsified alpine butter, finished with an avalanche of freshly shaved black summer truffle.

Fresh Summer Truffle Tagliatelle with Butter and Parmesan Images are illustrative

Instructions

  1. Cook fresh tagliatelle in salted boiling water for 2-3 minutes.
  2. Melt half the butter in a pan over low heat; grate in 1/3 of the truffle to infuse aroma.
  3. Transfer pasta to pan with a splash of starchy pasta water, cold butter cubes, and parmesan; swirl to emulsify.
  4. Twirl onto warmed plates.
  5. Using a truffle slicer, shave remaining truffle abundantly over the top and serve immediately.

Forager's Tip

Truffle aroma is volatile — never boil it; shave raw over the warm dish at table.

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