It is almost end of November and almost the end of a season characterized by the celebrations for the Tuber Magnatum Pico, the highest quality of the world famous white truffle.
This year has been particularly lucky for the lovers of the white gem, thanks to its generous abundance that pushed prices down without compromising too much on the taste.
Last weekend was the last one to see the Alba White Truffle International Fair opening its doors for this year, and we decided to celebrate the event and this wonderful season with abundant shavings on our plates.
There is no doubt that one of the best ways to enjoy the white gem is to serve it freshly shaved on a hot plate of buttery and juicy egg pasta.
The procedure is relatively simply:
1. Heat a large spoon of butter in a pan and throw in some truffle. The mild heat has to be strong enough to melt the butter but should not make it bubble.
2. In a large pot, cook the pasta in boiling salted water.
3. Once ready, move the pasta into the pan with butter, add some pasta water and grated Parmesan.
4. Whisk until creamy. In the vast majority of restaurants it is usually served more watery but, when I cook it at home, I prefer to keep it moist but not too liquid.
5. It’s now time to shave the truffle. Go on until you like or until the wallet allows!