Celebrate Truffle season (June-August) with this simple and delicious pasta recipe that allows the truffle to be the star of the dish.
Preparation time: 10 minutes
Cooking time: 20 minutes
Fresh fettuccine or linguine
1 local truffle, shaved into thin slivers
1 medium brown onion, finely chopped
2 cloves of garlic, finely chopped
2 tbsp of olive oil
1 tbsp of butter
Sea salt for seasoning
1/4 cup of finely chopped flat leaf parsley
Bring salted water to the boil. Cook the pasta, about 3 minutes for fresh pasta or if you’re using packet pasta, cook it according to the instructions. Reserve 3 tablespoons of pasta water and set aside.
Heat the oil and butter in a fry-pan over a medium heat. Saute the onion until translucent, about 3-4 minutes.
Turn the heat down to medium-low and add the garlic. Saute garlic for about 1 minute.
Add the sliced truffles and saute for 2 minutes. Season with 1/4 teaspoon of sea salt. Next, add the finely chopped parsley and stir with a wooden spoon.
Add the pasta to the fry-pan and toss to coat. Add a little pasta water to moisten the noodles. Taste and season with a little more salt if necessary, then serve.