Black Truffle Pasta Kit

Black Truffle Tagliatelle Recipe

A simple and elegant way to enjoy our Black Truffle Pasta Kit. Butter, Parmigiano Reggiano and a touch of truffle tartare create a silky sauce, while black truffle carpaccio adds the perfect finishing touch.

Serves 2-3

You'll Need

• 250 g Black Truffle Tagliatelle

• 2 tablespoons unsalted butter

• 2 teaspoons Black Truffle Tartare

• ½ cup finely grated Parmigiano Reggiano, plus more for serving

• 5-6 Black Truffle slices

• Freshly ground black pepper

• Salt, for the pasta water

Preparation

Bring a large pot of generously salted water to a boil and cook the tagliatelle until al dente. Before draining, reserve approximately ½ cup of the pasta water.

Meanwhile, melt the butter in a large pan over low heat. Add the Black Truffle Tartare and gently stir for approximately 30 seconds. Do not fry or heavily cook the truffle.

Add the drained tagliatelle directly to the pan along with 2 tablespoons of the reserved pasta water. Toss gently until the pasta is evenly coated.

Remove the pan from the heat.

Add the Parmigiano Reggiano and toss again, adding a little more pasta water as needed until the butter, cheese and pasta water form a smooth, glossy sauce.

Divide between two warm plates and finish each serving with 2-3 slices of Black Truffle Carpaccio, a little freshly grated Parmigiano Reggiano and freshly ground black pepper.

Serve immediately.

Chef's Tip

With truffle, more isn't always better. The tagliatelle is already infused with black truffle, so use the Tartare and Carpaccio sparingly. This allows the different layers of truffle flavour to complement one another without overpowering the pasta.

No truffle oil is needed!