By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Truffle butter linguine is the simplest possible truffle pasta. Cooked linguine tossed in melting truffle butter, finished with fresh truffle shavings. Twelve minutes, three ingredients.
Key Takeaways
- Use proper [truffle butter](https://beleaev.com/blogs/news/homemade-truffle-butter-and-how-to-use-it)
- Bronze-die linguine
- Fresh shavings on top
- 6g of fresh black truffle per portion
- Parmesan optional
The Ingredients
Serves 2
- 200g linguine (bronze-die preferred)
- 60g truffle butter
- 30g Parmigiano Reggiano, grated
- 12g fresh Périgord Black Truffle
- Sea salt
- Cracked black pepper
The Method
1. Boil linguine in salted water to packet al dente.
2. Reserve 100ml of pasta water.
3. Off heat, toss pasta with truffle butter and 4 tbsp pasta water.
4. Add half the parmesan. Toss until silky.
5. Plate. Shave 6g of fresh truffle on each portion.
6. Finish with remaining parmesan and pepper. Serve immediately.
Tips
Off heat for tossing. Truffle butter heat-sensitive.
Pasta water emulsifies.
Shave truffle at the table.
Variations and Pairings
With white truffle: Use Alba White Truffle in autumn.
With caviar: Add a small spoon of Royal Oscietra on top.
Wine pairing: A Barolo or premier cru white Burgundy.
For more truffle pasta, see our tagliatelle al tartufo recipe.
Frequently Asked Questions
Truffle butter or oil?
Butter every time. Oil is artificial.
How much truffle?
6g per portion shaved on top.
Make in advance?
No. Cook to order.
Truffle butter linguine is the simplest possible luxury pasta. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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