Yesterday I posted that we got some amazing truffles at Eataly on 23rd street.  They were running a sale and we had to take advantage!  Well, I didn't mention that on my walk there as I crossed 17th street and 5th Avenue, I looked up and saw one of my favorite people!  Mario Batali was stopped at the light right in front of me,  riding his Vespa with his son on the back.  I played it cool and didn't bother him, but I saw it as an obvious sign.  I JUST launched this blog, which is in part inspired by him, and I was walking to buy truffles from his store when I run into him! It was pretty cool I must say.  So, I took to Twitter to ask him how we should enjoy the truffles.  He replied with a great answer, pure and simple:  Over tagliatelle with butter and parm!   

So here you have it:

1 Lb Fresh Tagliatelle or Pappardelle

1 Stick of Unsalted Butter

1/2 Cup Freshly Grate Parmigiano-Reggiano 

Salt to taste

Fresh Black Pepper

Shaved White truffle (we used Urbani from Alba) about 7grams

Boil water in large pot, salt the water then throw in the pasta.  While the pasta is cooking, melt the butter in a saute` pan.  The pasta should not take long, about 5 min.  Take it out while it is still al dente.  Drain with a  pasta drainer and add to the saute pan, toss with the butter.  Add the parmigiano reserving some for plating.  Plate the pasta, shave the truffle over the hot pasta and finish off with cheese, salt and pepper.  Buon Appetito!

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