Dried Black Truffle Butter Pasta

Simple buttered pasta becomes a luxury dinner with TruffLove Dried Black Truffle. The truffle is gently rehydrated, warmed into butter, and tossed with pasta water and parmesan for a glossy, aromatic sauce that feels elegant without being complicated.

Prep 15 min

Cook 10 min

Total 25 min

Serves 2

Difficulty Easy

Ingredients

What You’ll Need

200 g linguine, tagliatelle, or fettuccine
3 tablespoons unsalted butter
1 tablespoon TruffLove Dried Black Truffle
1/4 cup warm water, for rehydrating
1/3 cup finely grated parmesan cheese, plus more for serving
2–4 tablespoons reserved pasta water, as needed
Black pepper, to taste
Salt, to taste
Optional: finely chopped chives or parsley

Method

How to Make It

Place the dried black truffle in a small bowl with 1/4 cup warm water. Let it rehydrate for 10–15 minutes. Finely chop the truffle and reserve the soaking liquid.
Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve 1/2 cup pasta water before draining.
In a large skillet over low heat, melt the butter gently. Add the chopped rehydrated Dried Black Truffle and cook for 1 minute, keeping the heat low so the truffle aroma stays delicate.
Add the drained pasta to the skillet with 2 tablespoons of reserved pasta water. Toss until the pasta is coated.
Add parmesan and black pepper. Toss again, adding more pasta water as needed until the sauce becomes glossy and lightly creamy.
Add 1 teaspoon of the truffle soaking liquid if you want a deeper truffle flavour.
Taste and adjust with salt if needed.
Serve immediately with extra parmesan and a little more Dried Black Truffle on top.

Pairing Note

Beautiful with a crisp white wine, sparkling water with lemon, grilled mushrooms, roasted chicken, or a small green salad. This recipe is best served immediately while the pasta is glossy and warm.

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