Truffles have a delicate flavor and white truffles in particular should never be cooked, but rather only gently warmed after being shaved thinly over your backdrop of choice. If you get a good truffle it really only needs something as simple pasta, rice, or eggs to deliver it’s explosive aromas to every cranny of your mouth. That’s really the purpose of the other ingredient here, to help carry and spread the essence of truffle trapped in it’s oils. Speaking of which, I never use “Truffle” oil, sort of terrible stuff that can’t measure up to the really thing and often tastes worse than a decent olive oil.
One of the simplest truffle presentations can be the best. Simply buttered pasta with some parmigiano , topped with those freshly shaved bit of fungal delight. Whip it all together or even take to the next level and add some egg as well, but be sure to use the best pasta, butter, and egg you can find because nothing deserves it like fine truffles. And nothing can take advantage of it any better either. Try truffles with this carbonara recipe
, just omit the guanciale and substitute really good butter!