I experienced a sheer moment of decadence today. Not merely a mid week treat, I mean a moment of true decadence.
A friend of mine has just returned from Europe and with her a jar of Tartufo Bianchetto, aka White Truffles. These are tiny nuggets of deep earthiness, with a scent so heady it’s like walking through the woods with a few beams of dappled sunlight filtering through the leaves and the fresh smell of earth on the ground.
It is that kind of scent which reminds me of the price of truffles too. An indulgence I’ve only had the pleasure of experiencing in good restaurants and never at home, until now.
So the deal is, there are three precious nuggets and a beautiful liquor in which they reside. I have to produce a beautiful truffle inspired dish for said friend to enjoy next week (challenge accepted) and the others are for me to do as I wish. Hence my solitary moment of indulgence today,
Fettucine with White Truffle, Parmesan Cream and Pepper sauce…
What dish would you want to produce with these precious gems…
White Truffles or black if you prefer, (truffle oil would be an equally good substitute)
Parmesan (a true Parmigiano-Reggiano if you’re going for the best)
Few Tbsp cream (non thickened)
Generous knob of butter
Salt and pepper to taste.
Boil a big pot of water and add a decent pinch of salt. When it comes to boiling pasta, the saltier the better I say,
Get a pan ready over a very low heat and when the pasta is only (just done,) drain the liquid off (keeping a few tablespoons of the cooking water) and add to the pan with the butter.
Next step is to add the cream, swirl to coat.
Grate a good chunk of Parmesan into the mixture, again stirring to coat (it gets better soon!)
Add some pepper, ok, I added lots of black pepper!!!
Next, plate up and get all those generous bits of sauce and cheese into that bowl. Truffle goes onto a fork, ready to be grated with a microplane (or truffle shaver if you’re fancy!)
Catch all those beautiful shavings over the pasta and enjoy the scent as the truffle breaks up. I only used just (over a half) as the scent was incredibly heady and I felt like there was plenty to enjoy already.
Finally, a last flourish with more parmesan and a little more cracked pepper. Stir through and enjoy!