This is the dish that convinces people you can cook. It takes fifteen minutes, uses a handful of ingredients, and tastes like something from a Michelin kitchen. The secret? A good truffle sauce does the heavy lifting.
Ingredients (serves 2)
- 200g tagliatelle or spaghetti
- 3 tbsp Sabatino Black Truffle Sauce (Tartufata)
- 2 tbsp butter
- Handful of grated Parmigiano Reggiano
- A drizzle of truffle oil to finish
- Salt and pepper
Method
- Bring a large pot of well-salted water to the boil and cook the pasta until al dente.
- While it cooks, melt the butter in a wide pan over low heat and stir in the truffle sauce. Add a spoonful of pasta water to loosen.
- Drain the pasta (keep a little water) and toss it straight into the pan. Add the Parmigiano and a splash more pasta water, tossing until glossy and coated.
- Plate up, add a final drizzle of truffle oil and a crack of black pepper.
Make it your own
Add sautéed mushrooms for extra depth, or finish with a pinch of truffle sea salt instead of oil. For a lighter version, swap butter for a splash of cream.
Everything you need is in our Sabatino collection — one jar goes a long way.
