Pasta with truffle oil and parmesan

When I went to Partridges last time I found some lovely tagliatelle from my favourite brand De Cecco. For some reason I haven’t found this pasta in regular supermarkets, but I am happy I found it at all.

I cooked it al dente and mixed it with some melted butter both for flavour and for it not to be sticky from the starch. Adding truffle oil and plenty of freshly grated parmesan and some black pepper made this into a fabulous meal. It feels decadent yet it is so simple to make.

As always when going for less is more, good produce is key. Make sure you use good quality pasta, nice parmesan (I prefer Parmiggiano Reggiano) and choose a good truffle oil. I found mine in Partridges as well, and it is more pungent than a supermarket bottle.

Pasta with truffle oil and parmesan, serves 2

3oo g tagliatelle

1 tbsp salted butter

truffle oil

plenty of grated parmesan

black pepper

Cook the pasta al dente. Drain in a colander. In the mean time, melt the butter in the pasta pan. Add the drained pasta and toss. Add truffle oil after taste and toss again. Serve in shallow bowls and add plenty of grated parmesan, black pepper and maybe a pinch of salt.

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