Place butter and oil in sauce pan and let them melt on low heat. Add the whole garlic clove and brown it. Remove the garlic and turn off the flame.
Shave the Tartufo with the truffle shaver (see image below) and add ¾ in the butter/oil sauce. It is important that you do this ONLY with the flame off -the truffle doesn’t like to be cooked!
Fill a large pan with water (at least 1l of water per 100g of pasta) and add salt (12g per litre of water).
Bring to the boil and gently add the pasta.
After 20 seconds, with a spoon, gently move the centre of the nest and to open it up. DO NOT STIR ANYMORE. Drain immediately, and toss in the Truffle sauce pan. Add a drop of water from the cooked pasta to create a smooth sauce.
Sprinkle the top with the rest of Truffle and serve.
Find more information on Truffles, find it in our articleon our lastest news page.