Pasta with Périgord Truffle

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



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