Tajarin with truffle

Ingredients for 4 servings:

• 25 g truffles, white or black
• 50 g butter, more to taste
• 500 g pasta (tajarin), alternatively tagliatelle or other thin pasta
• n. B. Salt
• Water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

vegetarian

Bring the pasta water to a boil in a large pot and add salt. At the same time, melt the butter in a large pan, but do not allow it to brown and season with salt to taste. Toss the cooked pasta in the butter and transfer it to warmed plates. Now, using a truffle slicer, distribute the truffle evenly over the pasta. A bit pricey, but extremely delicious and quick to prepare. This is a fantastic Piedmont specialty. As mentioned in the ingredients, black truffles can also be used. However, they should be sautéed in a little butter with a truffle slicer beforehand to release more of their flavor, and then stirred into the pasta. Finally, sprinkle a few shavings of raw black truffle on top for a nice touch. I prefer fresh white truffles, though, and even though they are a bit more expensive, they’re worth it! So, in November, be sure to take a trip to Alba and the surrounding area in Piedmont.