Pappardelle with Molise Summer Black Truffle

Method

1. Wash the black truffle thoroughly under running water using a brush to remove all soil. Pat dry.
2. Using a mandoline or similar tool, slice the truffle very finely. Set aside.
3. In a large pan, add a small amount of black pepper and toast lightly over heat. Then add about 40 g of butter, but not all—just enough to cover the bottom. Once melted, remove the excess butter and set it aside. Keep the heat medium-low until the butter turns a hazelnut colour, absorbing the pepper aroma.
4. Add half of the truffle slices to the pan. Raise the heat to medium-high.
5. Cook the fresh pappardelle or tagliatelle in salted boiling water for 1 to 1.5 minutes.
6. About 30 seconds before the pasta is done, transfer the pasta directly into the pan using tongs. Increase the heat and toss well. Add a couple of ladles of pasta cooking water and sauté until the water is absorbed and a creamy emulsion forms.
7. Turn off the heat. Add the reserved butter (about half of the excess) and mix well.
8. Add the grated pecorino (80 g) off the heat, mixing with tongs (do not toss) to prevent the cheese from clumping and to create a smooth cream.
9. Once the cheese is fully incorporated and creamy, toss the pasta gently to oxygenate and achieve the right texture.
10. Add the remaining truffle slices and toss to combine. Reserve a few slices for garnish.
11. Serve immediately, garnishing with the reserved truffle slices and additional pecorino shavings if desired.