A simple truffle pasta recipe to make at home

You will need:
1 packet La Pasta di Aldo truffle tagliatelle
1 packet Mercato Cacio e pepe sauce
1 90g jar Sabatino Salsa Tartufata (Black Truffle Sauce)

Gently heat the cacio e pepe sauce and truffle sauce together. Boil the pasta according to packet directions. Once pasta is al dente, strain and toss through the sauce, adding a touch of pasta water. Finish with grated Grana Padano. Buon appetito!

Serves 4 to 6

100g duck fat or olive oil
1 small brown onion, finely chopped
3 cloves garlic, crushed
½ bunch thyme, leaves picked
2 bay leaves
70g dried porcini
300g Carnaroli rice
900ml chicken or veg stock

Bring stock to the boil, steep the porcini to rehydrate, then strain and finely chop. In a pot, heat the duck fat on low and sweat off onions. Add garlic, thyme, bay leaves and porcini and gently heat. Add the carnaroli rice and stir. Add the hot stock gradually over low heat, stirring until rice is cooked and risotto is creamy. Mix in knobs of butter, Parmigiano Reggiano and salt to taste. Drizzle with EVOO to serve. Buon appetito!

Make your own Italian Basil Pesto
Makes enough pesto for 400g pasta

You will need:
4 bunches of basil
1 clove garlic
30 g pine nuts
3 g coarse salt
60 g grated 24-month-old Parmigiano Reggiano
40 g grated Pecorino Sardo
400 – 600 ml extra virgin olive oil

In a mortar, crush the garlic and pine nuts until creamy. Add salt and basil leaves and crush against the sides of the mortar using a twisting motion of the pestle. When the basil releases its clear green liquid, add the cheeses. Drizzle in the olive oil while stirring, to make the paste creamier. Complete this step as quickly as possible to avoid oxidation of the basil. Buon appetito!