Pappardelle with fresh truffle

Feeds 3/4


Imported Italian pappardelle pasta with its toothsome qualities is the perfect stage for fresh shaved black truffle. Note truffle oil is very pungent so I recommend a combination of truffle oil with Good Quality olive oil ( Arbequina is mild yet flavorful) The fresh truffle is the star of the show however!

Combine oils  and 4 tblsp fresh room temperature butter in a large bowl. Add roasted garlic cloves and mash/stir together.

Cook pasta according to package directions- Six minutes in plenty of salted boiling water. (That’s not so hard) reserve a cup full of the cooking water then drain pasta. Add to bowl with butter mixture, toss then add in some of the reserved pasta water and toss to get a nice velvety consistency. Add grated parmesan and about half of the shaved fresh truffle, toss again ( add some more of the pasta water if needed) . Grind generously with fresh pepper and serve. Make sure to shave a few truffle slices on each serving table side!

 

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