The truffled tagliatelle is a simple but indulgent delight, ready in just minutes. Extend this simple pleasure by pairing with the Izadi Crianza Rioja which is soft, stylish, and plummy on the palate. 

Serves 3-4

125g Bellefield Butter Co sea salt butter or Lewis Road Creamery lightly salted butter
250g Rustichella egg tagliatelle
2 tsp Giuliano Tartufi truffle powder
½ cup Montanari Parmigiano-Reggiano
The Spice Trader black pepper

 

Cook tagliatelle pasta in plenty of boiling salted water for 4 minutes or until al dente.

Drain well, reserving some pasta water. Add in the butter and stir gently until melted. Add truffle powder and Parmigiano-Reggiano, stir though to coat the pasta strands.

Serve hot with a good grinding of black pepper and a sprinkle of Parmigiano-Reggiano.

Optional –

  • Top with lightly shaved truffle.
  • Drizzle with white or black truffle oil.
  • Spoon over dollops of truffle cream.
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