White Truffle Egg Pasta with White Truffle Butter
Delight in the ultimate gourmet experience with this white truffle egg pasta recipe. The creamy white truffle butter perfectly coats the delicate pasta, infusing each bite with an irresistible, luxurious flavor. Enhanced with finely grated Parmesan and optional fresh white truffles, this dish brings sophistication and elegance to your table. Ideal for special occasions or a refined dinner at home, it’s a sumptuous treat that embodies the essence of indulgence.
Ingredients:
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450g white truffle egg pasta
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100g white truffle butter
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50g Parmesan cheese, finely grated
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20g fresh white truffles, thinly shaved (substitute with preserved Bianchetto truffles)
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Salt and freshly ground black pepper to taste
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Fresh parsley, chopped (optional for garnish)
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Salt and freshly ground black pepper to taste
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Instructions:
Finely grate the Parmesan cheese. Thinly shave the fresh white truffles if using. Chop the parsley if desired.
Bring a large pot of salted water to a boil. Cook the white truffle egg pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In the same pot or a large skillet, melt the white truffle butter over low heat. Add the cooked pasta and toss gently to coat, adding a little reserved pasta water if needed to help the butter coat the pasta evenly.
Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste. Serve immediately, garnished with shaved white truffles and chopped parsley if desired.
