Minced Black Truffle Pasta

Serves 2


  • 250g fresh Trofie pasta
  • 500ml chicken stock
  • 50g grated parmesan
  • 50g butter
  • 1 tbsp Minced Black Truffle
  • 1 shallot, finely diced
  • 1 clove of garlic, diced
  • 1 tsp thyme


  1. Start by reducing your chicken stock for 20-25 mins in a saucepan until the volume has reduced by three quarters. Boil your pasta water ready in preparation to cook the pasta as per pack instructions.
  2. In a frying pan sauté your shallot and garlic in butter with thyme. Then once the onion is soft but not heavily caramelised add in your Minced Black Truffle and the reduced chicken stock. Simmer for 5 mins whilst you cook your fresh pasta.
  3. When the pasta is just cooked use a slotted spoon to transfer it to the sauce. Add parmesan and cook for 3-4 mins until the pasta is coated in a glossy, velvety truffle sauce. Serve with a glass of chianti and extra parmesan.