Tajarin with butter and truffle
This is perhaps the quickest and easiest pasta recipe of all, but I am afraid it is also the most expansive! Truffle, especially the white variety from Alba, is one of the most sought after delicacies, and one of the dearest. It is almost unnecessary to say that to celebrate the most appreciated and sophisticated dish from Piedmont, where I come from, it is absolutely essential to have freshly made tagliolini, or tajarin as they are called there.
- 450 g (1 lb) fresh tagliolini or tagliatelle
- 50 g (2 oz) unsalted butter, roughly chopped
- 3 tbsp double cream
- 75 g (3 oz) fresh grated Parmesan
- 50-65 g (2-2 1/2 oz) white Alba truffle, very finely sliced
- Freshly ground black pepper
Cook the pasta for 1-2 minutes or until al dente. Drain and reserve a little of the cooking water. Toss the pasta in the butter until every strand is coated. Add the cream, salt and pepper, and enough of the reserved water to achieve a smooth consistency. Sprinkle with the Parmesan and toss well. Serve with the fine slices or truffle on top of each portion.