Pasta and white umbrian truffle

As mentioned we scored some white truffle at the yearly Citta di Castello truffle madness. So what do you do with them?
Well pasta or egg secondo me. We got a special price which is very welcome since these perfumy beasts are rather caro (expensive), we payed 30€. Yes, that is what you pay for these few lightly sanded, off white mushroom dug up in one of Umbria’s famous hilly forests.
The truffles went in a paper bag, money was exchanged and off we were to the olive tasting stand. I had great trouble smelling the oil since the truffle perfume rising from my breast pocket was overwhelming to say the least.
At home we cleaned the truffles with a brush and a bit of water, mwaah the smell was amazing, only that is worth a lot! In the meantime we put some water on the stove, brought it to a roling boil and in went top quality egg pasta (which takes only 90 seconds to cook). At the same moment, yes it is hard work but bare with me, melt some butter, add the cooked pasta, some cooking liquid, take the pan off the heat and add the grated truffle. And then……..aaaaah.

Saving up for next year already!

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