Parmesan
Truffle Tagliatelle
1 package tagliatelle pasta
1/2 cup plus 2 tablespoons white or black truffle oil
1/2 pound freshly-grated parmesan cheese, preferably Parmigiano-Reggiano
1 tablespoon fleur de sel
1 tablespoon freshly-ground black pepper
1/4 cup chopped fresh chives
Truffle carpaccio, drained
1/2 cup plus 2 tablespoons white or black truffle oil
1/2 pound freshly-grated parmesan cheese, preferably Parmigiano-Reggiano
1 tablespoon fleur de sel
1 tablespoon freshly-ground black pepper
1/4 cup chopped fresh chives
Truffle carpaccio, drained
Cook the pasta according to package
directions: drain and return to pan to keep warm. Toss prepared pasta with 1/2
cup truffle oil, 3/4 of the Parmesan cheese, sea salt, pepper, and chives. To
serve, place pasta on individual pasta bowls, drizzle the remaining 2
tablespoons truffle oil over the top and sprinkle with the remaining Parmesan
cheese. Garnish with the truffle carpaccio.
