Tagliatelle with Truffle

Method

1. Take a generous amount of butter and melt it over low heat in a pan.
2. Meanwhile, bring salted water to a boil for the tagliatelle.
3. Add the tagliatelle to the boiling water and cook until al dente.
4. Add a pinch of black pepper to the melting butter.
5. Add 2–3 tablespoons of the pasta cooking water to the butter.
6. Remove the pan from the heat and whisk vigorously to emulsify.
7. Return the pan to the heat briefly.
8. Drain the pasta al dente, reserving a little cooking water if needed.
9. Add the drained pasta to the butter sauce and toss to coat.
10. Turn off the heat and plate the pasta.
11. Grate some fresh truffle over the pasta.
12. Add a few thin shavings of truffle on top.
13. Serve immediately.