Truffle Pasta
Ingredients
300g pasta (tagliatelle)
½ cup grated parmesan
2-3 slices speck (pancetta/prosciutto/bacon) diced
1 garlic clove minced
½ tbsp unsalted butter
30g black truffle
Method
Boil a saucepan of water. Grate parmesan and set aside.
Place speck into a cold pan then set heat to medium-high. Allow the meat to render and crisp-up over about 8-10 mins.
Scoop out the meat, keep the fat in the pan. On low heat, melt butter into the pan. Saute the garlic in the butter until fragrant.
Finely grate about ¾ truffle into the pan and let it infuse over low heat for a few minutes.
Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta cooking water then drain the pasta. Add pasta to the pan.
Add the grated parmesan to the pan and stir to melt and combine. Add slightly cooled pasta water as necessary to loosen the sauce.
Plate up and top with the crispy pancetta and shave the remainder of black truffle over the top.