Truffle Pasta – Perigord Truffles of Tasmania

Truffle Pasta

pasta

  1. Simply boil good pasta in plenty of salted water until just tender then draw off a cup of cooking water and drain pasta through a colander.
  2. Return the pot to the heat, add butter, local garlic, chilli flake and sea salt.
  3. Gently cook until fragrant. Add steaming hot pasta, reserved water and toss.
  4. Finish with cream and freshly grated parmigiano.
  5. Serve piping hot in bowls.
  6. Shave 2-3 grams fresh truffles per person at table.

To cook 500 g pasta: boil 5 litres of water with 50 g salt then add pasta & cook until tender. Use only good pasta for this recipe. 


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