Fresh Truffle Pasta Recipe

WHITE TRUFFLE FETTUCCINE

This traditional pasta dish is all about simple yet crucial elements: high-quality ingredients and a grasp of balancing flavours and textures to fully savour fresh truffles.

Servings: 4, (Pasta Course) Prep Time: 10 Mins Cook Time: 10 Mins Total Time: 20 Mins

INGREDIENTS

250g Fettuccine Pasta
40g Fresh White Truffle
250ml Water or Fresh Chicken/Vegetable Stock
200g Cold diced unsalted butter
75g freshly grated Parmesan cheese
Salt & Pepper

In Alba, Italy, the esteemed capital of white truffles, they use Tagliolini, known locally as Tajarin pasta. This pasta, with a rich egg yolk content, resembles a thinner version of fettuccine. Tajarin boasts a noodle-like thickness, offering not just a satisfying texture but also allowing the truffle flavour to infuse the butter-coated strands. This results in a more gratifying dining experience with a perfect truffle-to-pasta ratio.

Typically, the pasta is cooked, tossed in butter, and served on a warm plate with truffle slices added at the table. However, this method can be tricky as the butter quantity affects the dish's outcome. To ensure a balanced experience in every bite, precise measurements are key.

Using high-quality unsalted butter is crucial, and fresh homemade pasta or premium bronze die pasta are recommended. While parmesan is optional, a mild variety is preferred to complement, not overpower, the delicate white truffle flavour.

For the sauce, a blend of water/stock, butter, and parmesan is crafted to coat the pasta, offering a light yet flavorsome addition. When using dried pasta, remember to double the sauce quantity as it absorbs more. For larger servings, coat the pasta in several batches to maintain consistency throughout.

METHOD

STEP ONE

Remove the fresh truffle from the fridge at least an hour before serving. Carefully give it a quick rinse under cold running water, with a small brush remove any excess dirt and dry with a paper towel and set aside. Once the truffle has reached room temperature it will release a far greater aroma.

STEP TWO

Fill a large saucepan with water and place on a high heat to come to the boil. Separately, in a small saucepan, bring the stock to a rapid boil, remove from the heat, add the butter and whisk briskly until it has emulsified into the water. Return to the heat, add the parmesan and whisk until melted. The sauce should be a silky emulsion. Taste, season accordingly and set aside.

STEP THREE

Once the saucepan of water has come to the boil add a generous pinch of salt, followed by the pasta, bring back to the boil, stirring occasionally to prevent the pasta from sticking together. Cook the pasta according to instructions or until al dente. When the pasta is cooked, strain and shake off any excess water.

STEP FOUR

Place a large frying pan over moderate heat, and pour in the sauce. Bring to a rolling boil, add the cooked pasta and stir rapidly until the pasta is completely coated. Check the seasoning then divide into 4 pre-heated bowls, spooning any remaining sauce over the top.

TO SERVE

Using the truffle slicer on the thinnest setting shave the fresh truffle over the top. A standard restaurant portion is around 7-8 shavings, which is around 3-4grams per person. For this dish, we recommend at least 10-12 shavings which is around 6-8grams per person. Though it is better to shave the truffles once at the beginning and again halfway through the dish.