Tagliatelle al tartufo

Serves Ingredients

400g fresh egg tagliatelle pasta 125g unsalted butter

Small black truffle (approximately 10g per person) Salt and pepper, to season

Method

Cook the pasta in salted water until al dente. For al dente fresh pasta, the cooking time is usually around two minutes or less.

Meanwhile, gently melt the butter in a pan on a mediumlow or medium heat to avoid burning.

Add the cooked pasta and one ladleful of the pasta water to the pan. Continue to toss the pasta in the pan for one minute and make sure all the pasta is coated in the glossy sauce.

Serve the pasta onto warm plates or bowls if you’ve been over zealous with your pasta water.

Grate the truffle over the pasta, preferably using a truffle grater to ensure shavings are not too thick.

Add your preferred amount of salt and pepper to taste. The remaining truffle will keep for a week, stored in an airtight container in the fridge. It’s wonderful on scrambled eggs, risotto or, if you’re feeling really indulgent, pop a little on your pizza.

By Giovanna Eusebi, owner of Eusebi Deli, Glasgow