Instructions

1. Cook the pasta

Bring a large pan of salted water to the boil.

Cook the tagliatelle until al dente, then drain, reserving a little pasta water.

2 Build the sauce

Heat butter and olive oil in a pan over low heat.

Add crushed garlic and cook gently until fragrant, not browned.

3. Add the truffle

Stir in the black truffle paste and warm through slowly.

Pour in the cream and stir to combine into a silky sauce.

4. Combine

Add the drained pasta to the pan.

Toss gently, adding a splash of pasta water if needed to loosen the sauce.

5. Finish

Stir through grated Parmesan until melted and glossy.

Season with sea salt and black pepper to taste.

6. Plate

Twirl the tagliatelle onto warm plates.

Finish with an extra grating of Parmesan and a light touch of black pepper.