Pasta with Black Truffle

Ingredients:

• 500g Linguine Di Martino
• Tasman Sea Salt
• 1 Egg yolk
• 75g Butter Demi Sel
• Freshly cracked black pepper
• Parmigiano Reggiano Cravero
• 1 Fresh black truffle

Instructions:

1. Boil water with a generous pinch of sea salt and cook the linguine until al dente.
2. Drain and toss with butter, extra sea salt, and cracked pepper.
3. Stir through the egg yolk while the pasta is hot.
4. Serve in a bowl or platter, topped with Parmigiano Reggiano.
5. Shave fresh black truffle over the top just before serving to capture its full aroma and flavour.

This recipe is a perfect way to showcase the luxurious taste of truffles during the Australian winter season. All ingredients are available at Simon Johnson Northbridge Plaza, including the fresh black truffles sourced from premium farms.