Italian White Truffle Pasta
A simple, rustic Italian dish for special occasions or days when you just need a little something decadent. Truffles are usually costly but you needn’t use a whole one, just a few shavings and their flavour will meld beautifully with the pasta. I prefer to buy authentic Italian pastas and I have found that they are often the same price as North American brands, yet somehow they seem to make whatever they touch seem more flavourful.
If your bladder is able to tolerate authentic Parmesan cheese I highly suggest you pick some up (best quality you can find and budget for) and grate it the moment before adding it to the pasta dish. Out of the ordinary and elegant, this dish is made for candlelight suppers.
Italian White Truffle Pasta
454 grams (1 lb) of good quality pasta, fresh or dried
8 tbsp unsalted butter
2/3 cup Kraft Parmesan cheese
1 fresh white truffle
½ tsp freshly milled pepper (optional)
In lightly salted water cook your pasta until al dente (meaning tender to the tooth in Italian); drain and place back in the pot. Stir in the butter and pepper (if using).
Next add in the cheese, reserving a little to sprinkle over each plateful at the table. Lastly, slice (with a vegetable peeler, paring knife or specially made truffle peeler) thin shavings of white truffle in to the pasta. Transfer to a pasta dish and serve at once.
Serves 4