Matt and I lived in Croatia a few years back, and we got addicted to tartufi or truffles (one of the few Croatian words we know!)
in Stari Grad, where we lived, you will struggle to find a restaurant without Truffle Pasta on their menu. Everybody has their own version, as do our wonderful friends who rustled up their version for us on our last visit.
We find ourselves recreating this delicious recipe all too often, the smell of truffle just instantly transports us back. Fuži is the traditional shape used but here we use our gorgeous Fusilli instead.
We have used fresh truffles in this recipe for a that total truffley oomph. But, truffles are like gold dust, so a brilliant substitute is a gorgeous Truffle Oil, we use The Truffle Guys.
Istrian Truffle Pasta
Serves 2 Cooking Time 10-15mins
Ingredients
150g No.2 Fusilli
150g Butter
50g Fresh Truffle
Pasta cooking water
Pepper
60g Pecorino additional to taste`
Parsley to garnish
Method
Place the Pasta into a pan of salted, boiling water
To make the sauce, melt the Butter in a larger saucepan over a low heat. Once melted, add the Truffle shavings and let them infuse the butter for 5 minutes.
Drain the Fusilli, and to your melted buttery, truffle goodness. Add in some of the cooking water until the perfect consistency.
Season with cracked Black Pepper, grate in your Pecorino and toss together.
Finish with a sprinkle of Parsley and some extra shavings of Truffle.
If using Truffle Oil replace the fresh truffle with 25ml Truffle Oil we use The Truffle Guys
