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!

Receipt Date: October 12, 2020

Difficulty: Easy

Measurements: Imperial (US)

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.