- Serves: 2 servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- 8 ounces fresh or dry pasta
- ½ cup grated Parmigiano Reggiano cheese
- ½ stick/4 tablespoons salted butter
- 1 ounce/28 grams fresh black or white truffle OR 3 teaspoons La Rustichella Black or White Truffle Paté
- fresh chopped parsley
- salt and pepper to taste
Bring a large pan of water to the boil, salt it generously (1 tablespoon) and then cook the pasta until al dente(usually 1 minute less than the packet suggests).
Meanwhile grate the cheese and set to one side.
Add the butter to a heavy based skillet and let it melt over a low heat. Once the butter has melted grate in about ¾ of the truffle or add all of the truffle paté. Stir well and then remove from the heat. Once the pasta is cooked, reserve ½ cup of the pasta cooking water and then drain the pasta. Stir the pasta into the butter, along with ¼ cup of the reserved water. Stir gently over a low heat until everything is combined. Add more water if it starts to feel sticky.
Add the cheese and serve immediately with fresh parsley garnish an grated truffle.