Summer Truffle Pasta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fresh trenette

• 4 tbsp. Italian butter, sliced

• 1 cup Parmigiano Reggiano, finely grated

• 1-2 summer truffles

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. If you're using dried pasta, cook until al dente. Reserve 1 cup of pasta water.

3. Add the slices of butter to a large pot or pan.

4. Strain the pasta and add it to the pot along with 1/4 cup of pasta water and the grated Parmigiano. Toss over low heat until combined.

5. Shave the summer truffle over the pasta using a microplane. Toss and add more pasta water as needed, 1/4 cup at a time.

6. Plate and top with more grated summer truffle and Parmigiano.