Pasta con Tartufo Bianco | White Truffle Pasta
September and October are my favorite months to visit Italy! White Truffles and Harvest!! Need I say more?? If you cannot make it to Italy during those months, you can still savor the flavor of precious white truffles through mail order websites, like Urbani and Savini. I always like the shaved truffles to take center stage when I am lucky enough to have them. This simple pasta with truffle-infused butter, freshly grated Parmesan and a mound of sliced truffles on top is one of the most heavenly tastes on earth. You need to pair this outstanding dish with a structured and robust red wine. I suggest a gorgeous Brunello di Montalcino by Scopeto del Cavalli. Y-U-M!
See ingredients, directions and pairings.
Ingredients
Fresh White Truffles
6 tablespoons Grass-Fed Butter or Miyokos European Cultured Plant-Based Butter
3/4 cup Parmesan or Violife Plant-Based Parmesan Cheese, grated
1 pound Spaghetti
Directions
Bring a large pot of water to a boil, add a pinch of sea salt and the pasta, cook until al dente as directed.
Meanwhile, melt the butter in a saucepan.
Shave a small amount of truffles directly into the butter.
Once the pasta is al dente, reserve 1/2 cup of the pasta water, then drain the pasta.
Add the pasta, reserved water, infused butter, and grated Parmesan into a large serving bowl.
Toss gently.
Divide the pasta into warmed pasta bowls.
Top off each portion with loads of shaved truffles; I find using a truffle shaver is the best way to shave those precious tubers.
Serve immediately.
Amy’s Favorite Pairing
Scopeto del Cavalli-BRUNELLO DI MONTALCINO D.O.C.G
$156.00 750 ml
Additional Pairings
Our Sparkling Wine Collection
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