Tuscan Truffle Pasta
Pairs Well With
454g dried taglioni
1/4 cup cold butter, cubed
3/4 cup parmesan cheese, plus more for garnish
30 g shaved black truffle
Bring a large pot of salted water to a boil. Cook pasta al dente using package directions.
Strain pasta reserving 1 cup of pasta water.
Heat butter over medium-high in a large frying pan until melted. Toss pasta in butter and stir to coat. Reduce heat to medium. Toss in parmesan cheese and stir. Stir in pasta water 1/4 cup at a time until a loose creamy sauce forms. Continue to cook until cheese is melted and pasta is heated through, about 3 minutes.
Garnish with shaved black truffles, black pepper, and more parmesan cheese.