Pasta with Truffles

 

The best match is the white wine you used for cooking ;-)
And if you find it too cheap to drink, then it was also the wrong one to cook with!

Preparation: You'll only need: A large pot A glass beaker A ladle or a mug
Ingredients (for 2 persons) 300 g pasta (e.g. linguine or tagliatelle) Approx. 15-18 g black truffles (the more, the better ;-) 40 ml white wine 100 g good Parmesan cheese 1 tablespoon truffle oil
First steps Bring 3 litres of water in a large pot ℃to a boil. Finely grate 100 g Parmesan cheese. Place in a plate in the oven at 40 (so that it melts better afterwards). Put 2 large pasta plates in the oven as well. Measure 40 ml white wine into measuring jug, ... into the oven. Cut the truffles into very thin slices.
Preparation As soon as the water boils, add 3 tsp salt and cook the pasta according to the instructions (my linguine takes 12 minutes). Shortly before the time is up, skim off about 50-75 ml of pasta water and add to the measuring cup with the white wine. Place back in the oven. Tip the pasta into a sieve and immediately put it back into the still hot pot. From now on you should stir the noodles regularly! Add parmesan cheese to the pasta and stir until the cheese has melted. Then add pasta water and white wine and 1 to 2 Tbsp. truffle oil, stir again briefly. Pour into the warm pasta plates, spread the truffle slices on top and serve immediately. You can also put the bottle of truffle oil, parmesan and a grater, and possibly ground pepper on the table.