Summer Truffle and Cep Pasta

Preparation

Bring half a litre of salted water in a pot to boil for your pasta. Meanwhile, in a non stick pan, sweat the onion and minced garlic clove with olive oil, careful not to brown the it. Once the water has boiled, add in the pasta and cook until al dente or to desired preference.

During this time, reserve the ten slices of summer truffle and set aside to tablespoons of the extra virgin olive oil contained in the PLANTIN truffle container.

Add two tablespoons of heavy cream to bind the onion and garlic in the pan. Take the pan off the heat. Add in the slices of summer truffle and take two turns on the PLANTIN dried porchini mill. Add the pasta to the mix and top with crémé fraiche.

Bring the pan back to the heat and using a wooden spoon, mix the entire pan while simultaneously shaking it lightly over a very low heat until the sauce coats the pasta evenly.

Pour into a plate and top with an extra two or three slices of truffle and the olive oil from the truffle jar.

Finish by sprinkling two tablespoons of grated Parmesan over and it’s ready to be served.