Warm tagliatelle with Black Summer Truffle - Tuber aestivum.

Name: Warm Tagliatelle with Black Summer Truffle
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions
Ingredients: 160 g fresh tagliatelle; 30 g unsalted butter; 30 g aged cheese, finely grated; 10 g Grade I Black Summer Truffle - Tuber aestivum; Sea salt; Reserved pasta water

A simple fresh truffle tagliatelle recipe built around warm butter, pasta water, aged cheese, and the delicate, nutty aroma of Grade I Black Summer Truffle.

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Ingredients

160 g fresh tagliatelle
30 g unsalted butter
30 g aged cheese, finely grated
10 g Grade I Black Summer Truffle - Tuber aestivum
Sea salt and reserved pasta water

Method

Cook tagliatelle in salted water and reserve pasta water.
Melt butter gently and emulsify with pasta water.
Toss pasta, remove from heat, and fold in cheese until glossy.
Plate hot and shave fresh truffle directly over the pasta.

Chef note

Black Summer Truffle - Tuber aestivum is delicate. Keep seasoning restrained and let warm fat carry the aroma.

Plan this dish around the Thursday Harvest List.

Reserve Grade I Tuber aestivum before the service week and shave at the pass.

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