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Put 200g of veg stock in a saucepan, bring to the boil. Add the butter gradually, beating briskly with a whisk. As soon as the butter has melted take off the heat, beat the mixture energetically. Add the truffle oil, Parmesan or hard cheese and grated fresh truffle.
Simple pasta with fresh black truffle. Based on 15 ratings. 5.851.
Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt.
Add the garlic and a scant pinch of salt and pepper, and grate in the black truffle. Drain the pasta, reserving some of the cooking water, and add to the pan with the butter sauce. Toss over high heat to coat the pasta, adding pasta water if necessary to loosen the sauce.
This indulgent first course marries three of Italy’s best ingredients: egg pasta, winter truffles and Robiola Rocchetta, a creamy cheese from northern.
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