Instructions: Norcia is more or less the capital of the black truffle and when you say a dish is alla Norcina you will probably find truffles in it. Strangozzi are a typical Umbrian pasta made from durum wheat flour and water. The ribbons offer a ccrtain consistency even after cooking because of their thickness and their shape which is more square than flat. Combined with something as delicate and noble as the truffle the result is outstanding. You can use tagliatelle instead if strangazzi are unavailable.

Rub a frying pan with the clove of garlic cut in half to allow th juices to flavour it and then discard. Put the pan on a gentle heat with the butter and pepper. Thinly shave three quarters of the truffle into the butter and keep warm without frying. Meanwhile cook the pasta in plenty of water for 10-12 minutes (or less if the pasta is freshly made). Drain the pasta toss in the pan with the sauce add the Parmesan and serve with a few shavings of the remaining quarter of truffle.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.