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. 

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.

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.

Fill a large saucepan with water using 5g of salt for every 1000ml of water so the pasta is perfectly seasoned while it cooks. Bring to the boil over a high heat.

Separately, in a saucepan large enough to hold the drained pasta gently melt the butter and remove from the heat. 

Once the saucepan of water has come to the boil add 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, reserve a little of the pasta water to use to thin out the butter then strain quickly so it does not dry out to much.

Return the pan with the butter to the stove on a moderate heat - add a decent splash of the reserved pasta water.  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.