This is a very posh but delicious recipe for very special occasions. I thought that I didn’t like the taste of truffle, but I have changed my mind after eating this! The truffle taste that I have known before was from pasta with truffle oil which has a very strong taste. The taste of a fresh truffle is very soft and mild and very, very different.fresh linguine or spaghetti pasta Périgord truffle shallot a knob of butter olive oil sea salt
Cook the fresh pasta and drain the water. Heat some butter in a pan and add the chopped shallot. Toss the cooked pasta in the butter and shallot mixture and plate immediately. Grate very thin slices of truffle on top (use a special truffle grater if possible) and sprinkle some olive oil and sea salt over it.
Printable PDF version: Pasta with Perigord Truffle