Tonnarelli with fresh summer truffles and Grana Padano
1 pound fresh tonnarelli hand-rolled
1 cup freshly grated Grana Padano
fresh black summer truffle – about 6g – 8g each person
Bring a pot of salted water to a boil over high heat. Stir the fresh tonnarelli into the boiling water and return to a boil, stirring frequently, and cook, semi-covered, until the pasta is tender but still very firm.
Meanwhile, heat the butter in a skillet adding then a ladle of pasta cooking water, drop the pasta into the sauce, and – off the heat – add the half of freshly grated Grana Padano.