Tajarin with White Truffle Sauce

Ingredients

• 250g (8.8 oz) Tajarin pasta 250g (8.8 oz) Tajarin pasta
• 50g (1.8 oz) unsalted butter 50g (1.8 oz) unsalted butter
• 50g (1.8 oz) Parmigiano-Reggiano cheese, grated 50g (1.8 oz) Parmigiano-Reggiano cheese, grated
• 10g (0.35 oz) fresh white truffle, thinly sliced 10g (0.35 oz) fresh white truffle, thinly sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Bring a large pot of salted water to a boil.
2. 2.
   Cook the Tajarin pasta according to the package instructions until al dente.
3. 3.
   In a separate pan, melt the butter over low heat.
4. 4.
   Add the grated Parmigiano-Reggiano cheese to the melted butter and stir until it forms a smooth sauce.
5. 5.
   Drain the cooked pasta and add it to the pan with the sauce.
6. 6.
   Toss the pasta gently in the sauce until well coated.
7. 7.
   Season with salt to taste.
8. 8.
   Transfer the pasta to serving plates and top with thinly sliced white truffle.
9. 9.
   Serve immediately and enjoy the exquisite flavors of Tajarin with White Truffle Sauce.

Treat your ingredients with care...

• Tajarin pasta — Be careful not to overcook the pasta, as it should be cooked until al dente to maintain its texture.
• White truffle — Handle the truffle gently and slice it thinly to ensure its aroma and flavor are evenly distributed throughout the dish.

Tips & Tricks

• If white truffles are not available, you can use truffle oil as a substitute to add a similar flavor.
• For an extra touch of luxury, drizzle a small amount of truffle oil over the finished dish.
• Serve the Tajarin with a simple green salad to balance the richness of the truffle sauce.
• Freshly grated black pepper can be added to the sauce for a hint of spice.
• Experiment with different types of grated cheese, such as Pecorino Romano, for a unique twist on the dish.

Serving advice

Serve Tajarin with White Truffle Sauce as a main course, accompanied by a glass of Italian red wine. Garnish each plate with a sprinkle of freshly grated Parmigiano-Reggiano cheese and a few additional truffle slices for an elegant presentation.

Presentation advice

To showcase the delicate ribbons of Tajarin, twirl a portion of the pasta around a fork and carefully transfer it to the serving plate. Arrange the truffle slices on top of the pasta, allowing their aroma to entice the senses.