Tajarin with butter and white truffle
White Alba Truffle · serves 2 · 25 minutes
The white truffle of Alba, in Piedmont, is a wild autumn fungus that has never been reliably cultivated. Its scent fades fast, which is why it is shaved raw at the table and never cooked.
Ingredients
200g fresh tajarin
20g white truffle
60g good butter
40g parmesan
sea salt
black pepper
Method
- 1
COOK PASTA
Boil the tajarin in well-salted water for 2 to 3 minutes, until just tender. Reserve a cup of the water, then drain.
- 2
MELT
Melt the butter in a wide pan over low heat and add a ladle of pasta water to loosen it.
- 3
TOSS
Add the pasta and the parmesan and toss for 30 seconds until glossy. Taste and season lightly.
- 4
SHAVE
Plate the pasta and shave the truffle over it with a fine slicer, in front of the guest.
Heat destroys the aroma. The truffle goes on last, onto warm pasta and not into the pan.
