Preparation: 30 minutes  /  Cooking: 15 minutes


  • 25g Fresh White or Black Winter Truffles or 50g Black Autumn Truffles
  • 200g of dried Pasta, Penne or Farfalle
  • 50g Parmigiano or Grana Padano
  • 50g Black Truffle Butter or White Truffle Butter
  • 2 tbsp Extra Virgin Olive Oil
  • Salt to taste
  • 1 tbsp Black Truffle Oil or White Truffle Oil


Step 1:
Using a fine cheese grater, grate two thirds of the Fresh Truffles into a mixing bowl and add the Truffle Butter and olive oil. Mix thoroughly and heat gently in a large flat bottomed pan until the butter is liquid.

Step 2:
Grate the cheese with the same grater (to ensure none of the Fresh Truffles are wasted) and set aside.

Step 3:
Bring a small saucepan of salted water to the boil and cook the pasta until al dente.

Drain the pasta, then put the pasta into the pan with the grated truffles. Add the grated cheese and Truffle Oil and mix through gently.

Step 4:
Plate up the pasta, bring to the table, and for the grand finale, shave the remaining Fresh Truffles at the table over each plate of pasta.