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Tajarini al tartufo (taglierini pasta with truffle)

Antonio Carluccio from Grigson
Antonio Carluccio produces posh pasta and pronto too, in this speedy but very special recipe for taglierini with truffles

Tajarini al tartufo (taglierini pasta with truffle)

Method

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1. Cook the pasta in a large pan of boiling salted water, according to the packets instructions, until al dente.

2. Meanwhile rub a frying pan with the halved garlic clove. Put the butter and a few truffle shavings in the pan and heat gently.

3. Drain the pasta, reserving a little of the cooking water.

4. Add the pasta to the butter and truffle, mixing well, and then add salt to taste. Stir in some of the pasta cooking water if the mixture is too dry.

5. Add the Parmesan cheese, mix well and serve immediately, topped with the remaining truffle shavings.

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Serves: 8

Prep: 5 min
Cook: 15 min, (depending on pasta used)

Ingredients
800g pasta, fresh or dried Tajarini pasta (small ribbons about 3mm wide)
1 pinch Salt
0.5 garlic clove
125g Butter
85g truffle, ideally a white Alba truffle, cut into shavings (or a black summer truffle)
85g Parmesan, grated