Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Istrian Truffle Pasta
Butter, fresh truffle, pecorino and pasta water. Seven ingredients and nowhere to hide, so use good truffle or 25ml of decent truffle oil.
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Feeds: 2
15 minutes
Ingredients
- 150g No.2 Fusilli
-
150g Butter
-
50g Fresh Truffle
-
Pasta cooking water
-
Pepper
-
60g Pecorino additional to taste`
-
Parsley to garnish
Fusilli
From: £4.95
Method
1
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.
2
Drain the fusilli, and to your melted buttery, truffle goodness. Add in some of the cooking water until the perfect consistency.
3
Season with cracked black pepper, grate in your pecorino and toss together.
4
Finish with a sprinkle of parsley and some extra shavings of truffle.
5
If using truffle oil replace the fresh truffle with 25ml truffle oil, we use The Truffle Guys.
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