For Sunday night supper, we put our ingredients from our trip to Eataly to good use. We boiled the tagliatelle for exactly three minutes, drained it, but left a little pasta water in the pot and tossed it with butter, olive oil and Parmesan cheese. Then we sprinkled black truffles on top and opened a burgundy. Wow.
Here is le truf:
Irene slices:
The pasta:
Truffles on pasta:
The wine, a 1999 Chauvenet-Chopin Nuits St. Georges Les Charmottes:
Here’s a little bit on the wine.
Closeups on the pasta:
Totally and completely delicious:
Thanks Eataly!
