Truffle season is upon us, so now is the time to enjoy this exquisite and wonderfully flavoursome little fungus.
Yesterday we bought a fresh autumn truffle at Dalgaard in Hørsholm – it really is food for the gods; my goodness, it tastes incredible.
This truffle pasta is quick and easy to make, and the flavour is clean and simple – exactly what such a fine truffle deserves.
If you can’t get hold of a fresh truffle, you can use a little truffle oil instead – add it gradually and taste as you go. Avoid preserved truffles in jars; they really don’t taste of much.
