Tagliatelle with fresh White Truffles

As seductive as diamonds and in their own reality, just as expensive. These earthy, exquisite, heavenly, delicate gems are hard to get your hands on. Once you do you will, to put it simply, experience bliss.

As seductive as diamonds and in their own reality, just as expensive. These earthy, exquisite, heavenly, delicate gems are hard to get your hands on. Once you do you will, to put it simply, experience bliss.

Once you select your firm truffle and appreciate its perfume, start to plan your menu. There is no need to think you have to be a chef to be able to serve Truffles, the more uncomplicated the preparation, the clearer you’ll taste them. In fact one of the best ways to enjoy black or white truffles is shaved on top of buttery scrambled eggs.

Here is my favorite way to savor the white truffle.

1 lb Fresh Pasta –Tagliatelle or Fettuccine fine

sea salt

1 stick butter

¼ cup cream

freshly cracked pepper

1 ounce white truffle

Cook Pasta in boiling salted water. Fresh pasta cooks quicker than dry so watch the pot. It should cook in 4-5 minutes.

While pasta is cooking melt butter. Add Cream and season with salt and pepper. Heat until little bubbles appear around edges. Turn off heat.

Drain pasta and quickly add the pasta to the butter and cream mixture and toss.

Plate the pasta.

Generously shave truffles thinly blanketing the top of each serving.

Eat hot.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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