Sposób przygotowania
- Cook fresh tagliatelle in salted boiling water for 2-3 minutes.
- Melt half the butter in a pan over low heat; grate in 1/3 of the truffle to infuse aroma.
- Transfer pasta to pan with a splash of starchy pasta water, cold butter cubes, and parmesan; swirl to emulsify.
- Twirl onto warmed plates.
- Using a truffle slicer, shave remaining truffle abundantly over the top and serve immediately.
Wskazówka grzybiarza
Truffle aroma is volatile — never boil it; shave raw over the warm dish at table.
