Ingredients
– 1 pound fresh tagliolini or spaghetti
– Kosher salt
– 4 tablespoons best-quality butter (4 ounces), divided
– 1 cup of reserved pasta cooking water
– 1/2 parmesan cheese, grated not shredded
– 1 ounce fresh white truffle, shaved
Directions
1. Bring a large pot of water to a rolling boil over high heat. Season with salt. Add fresh pasta and stir gently with tongs
2. Boil until pasta is cooked but still slightly chewy, about 2 minutes
3. Remove 1 cup of pasta water from the pot before draining. Drain the pasta
4. While pasta drains, melt 1/4 cup of butter in the pot and transfer cooked pasta to skillet and stir to event coat with butter. Add about 1 cup pasta cooking liquid to the pot and continue stirring rapidly. Add remaining 1/4 cup of butter and shake and stir pot until the simmering water reduces slightly and forms a creamy sauce that clings to the pasta
5. Remove from heat, sprinkle pasta with cheese and continue stirring until pasta partially absorbs cooking liquid and forms a creamy sauce
6. If pasta looks dry add a splash more cooking liquid. Divide pasta among 4 bowls and top with shaved truffles. Serve immediately
** If you do not have fresh white truffle you can make this recipe with white truffle butter
Hilary's Table 