Angela Hartnett’s easy peasy truffle tagliatelle for ultimate January comfort
This dish is so quick and easy to do, but is also very special and one that impresses. It’s the sort of recipe that really needs no tweaking as you are using simple, great quality ingredients. During the winter months I would recommend using white truffles (we get ours from Meera Cortesi) as they have such a delicate, nutty taste. With any offcuts of truffle I’d suggest you try and make your very own truffle-infused butter.
100ml vegetable or chicken stock
400g fresh tagliatelle
Salt and freshly ground pepper
1. First, place the butter and stock in a pan over a low heat. When the butter has melted, whisk the liquid to form a sauce, then remove it from the heat and set aside.
2. Bring a pan of salted water to the boil then add the tagliatelle and cook for 3-4 minutes until al dente. Drain the pasta then toss it with the butter sauce you made earlier.
3. Finally, season to your taste and serve topped with the truffle slices.