It had been on my list for a while to make a simple pasta with truffle. A real truffle then, no tapenade or oil that only contains aromas. I regularly visit the wholesaler and there is always a cupboard full of truffles that catches my attention. The price just kept me back, it is of course an expensive product.

But now it was time, I bought a truffle. A small one of 24 grams. To illustrate: it cost roughly € 35. So the pasta had to be very simple in order to bring out the flavor optimally. Somehow I think it's nice that you make such an exclusive dish that is really simple. The taste will pop off your plate and believe me, it's delicious!

It is crucial that you buy a real truffle (you can also order them online). Yes, it is pricey, but with a truffle oil you are fooling yourself and in a truffle tapenade you have to look for the taste. In addition, in a restaurant you pay a lot more for it, so do it!

And oh yes, the winter truffle in the recipe is almost the most expensive truffle there is. At the top of this article you see a photo with summer truffle, which costs a fraction of the price. Under the recipe the variant with autumn truffle, which is a bit in between.

It doesn't hurt to double the amount of truffle for a more intense taste

Linguine al tartufo

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Course: Main dishCuisine: ItalianDifficulty: Simple

Portions

persons

Preparation time (indication)

minutes

Tools:
– Slice or grate with wide blades (or of course a truffle slicer)

Ingredients

25 gr fresh black (winter) truffle
150 gr linguine
50 gr unsalted butter
Parmesan cheese
Chives

Preparation

Cook the linguine according to the instructions on the package al dente in water as salty as the Mediterranean Sea (I use 10gr per litre).
Shave the truffle completely, wafer-thin.
Cut a little chives into small rings.
Drain the linguine and reserve a cup of the cooking liquid.
Return the pasta to the pan and stir in the butter and three quarters of the shaved truffle until the butter has completely melted.
Add cooking liquid until you get a nice, thick sauce.
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Scoop the pasta onto the plate with serving tongs and turn the tongs last so that the pasta falls nicely round.
Grate a little Parmesan cheese over it.
Grind some black pepper over the pasta (max. 2 turns).
Divide the remaining truffle and finish with a little chopped chives.
Buon appetito!