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 3-4125g 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.
- Top with lightly shaved truffle.
- Drizzle with white or black truffle oil.
- Spoon over dollops of truffle cream.