Tagliolini con Burro al Tartufo

Pasta with Truffle Butter

I was brought up with truffles, not because my family was rich but because my father was a friend of a trifolau, someone who searches with their dogs for the precious fungus (I now have my own, the very special Sandrino, in Asti). When, rarely, we had a truffle, my mother would make a fresh egg tagliolini, the thinnest type of flat tagliatelle. This recipe approximates the taste of the dish, without reflecting its hefty price tag!

Serves 4

400g Fresh or dried egg tagliolini
Salt

Cook the pasta in plenty of boiling salted water until al dente: for fresh pasta about 2-4 minutes: for dried pasta, follow the instructions on the packet. When ready, drain, reserving 6 tbsp of the pasta cooking water.

Put the butter in a pan and melt, then add the reserved pasta cooking water for moisture. Add the drained pasta and parmesan and toss well to combine. Serve hot.

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