Bring a large pan of generously salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Reserve around 150ml of the pasta cooking water before draining.
Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the shallot and cook gently for 3-4 minutes until softened. Stir in the garlic and cook for a further minute.
If using, pour in the white wine and simmer until reduced by half.
Reduce the heat to low and stir in the Black Summer Truffle Butter, allowing it to melt gently. (Avoid high heat as it can reduce the truffle aroma.)
For a richer sauce, add the double cream and simmer gently for 2 minutes.
Add the cooked pasta to the pan along with the grated Parmesan. Pour in a splash of the reserved pasta water and toss everything together until the sauce becomes silky and coats the pasta beautifully. Add more pasta water if required.
Finish with chopped parsley, plenty of freshly cracked black pepper and, if desired, a little lemon zest.
Serve immediately with extra Parmesan, shaved fresh truffle (if available), toasted pine nuts and a handful of rocket.
Serve alongside warm artisan sourdough and a crisp rocket & Parmesan salad dressed with extra virgin olive oil and balsamic glaze.
This recipe creates a luxurious yet simple pasta where the rich, earthy flavour of the Black Summer Truffle Butter is the star of the dish.
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