Pair with Reds

Tuscan Truffle Pasta


  • 454 grams dried taglioni
  • ¼ cup cold butter, cubed
  • ¾ cup parmesan cheese, plus more for garnish
  • 30 grams shaved black truffle

  • Bring a large pot of salted water to a boil.
  • Cook pasta al dente using package directions.
  • Strain pasta reserving 1 cup of pasta water.
  • Heat butter over medium-high in a large frying pan until melted.
  • Toss pasta in butter and stir to coat.
  • Reduce heat to medium.
  • Toss in parmesan cheese and stir.
  • Stir in pasta water 1/4 cup at a time until a loose creamy sauce forms.
  • Continue to cook until cheese is melted and pasta is heated through, about 3 minutes.
  • Garnish with shaved black truffles, black pepper, and more parmesan cheese.
  • Serves 8.



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