TRUFFLE PASTA ITALIAN RECIPE

Serving 2 people, Ingredients:

·       -Egg fettuccine pasta 0.35 lb (160 g) (Also tagliolini, linguine o spaghetti)

·       -Black truffle (30g)

·       -Garlic 1 clove

·       -Extra virgin olive oil 4 tbsp (50 g)

·       -Salt

·       -Butter 3 tbsp (40 g)

Procedure

1. Heat the oil with the butter in a pan; dissolve the butter on a low flame.

2.     In a bigger pan, boil abundant water for the pasta.

3.      Peel the garlic clove and add it in the pan with the oil and melted butter for a few minutes.

4.      Remove the garlic when is lightly golden/brown

5.      When the water is boiling, add salt then add the pasta. Note that the pan must be without lid on and the pasta needs to be cooked for the minutes suggested on the packaging.  Always “al dente” 

6.      Remove the pan from the heat, open the sliced Truffle jar and add few slices (leaving some aside for the final touch).

7.      Stir the ingredients that are now in the pan, this to release the flavour.

8.      When the pasta is ready and “al dente” drain it, saving a little bit of cooking water.

9.      Add the pasta to the pan where the other ingredients are, stir thoroughly. If necessary, add the  cooking water to bind the sauce to the pasta.

10. Plate it, add extra truffle slices on the top and serve it