200g truffle paste
100ml extra-virgin olive oil
parmagiano cheese, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place a pot of water on the stove with a pinch of salt. Once it has come to boil, add pasta and cook for about 7 minutes or until it becomes al dente.
In a frying pan, place olive oil and butter and melt. Add truffle paste and turn of heat.
Add pasta and serve with some grated parmagiano cheese.
If you are lucky enough to afford fresh truffles, sauté the pasta with the butter and olive oil and place white truffles on top.