Organic spelt tagliatelle with autumn truffle & leek

How Maurice does it

1. 1

   Bring a pot of salted water to a boil and cook the spelt tagliatelle until al dente. Reserve a few spoonfuls of pasta water before draining.

2. 2

   Gently melt the butter in a pan over low heat, being careful not to let it brown.

3. 3

   Very thinly slice the leek and add it to the melted butter. Slowly soften the leek over low heat until translucent and sweet.

4. 4

   Grate the truffle into tiny shreds (not slices) and stir it into the leek and butter mixture.

5. 5

   Add the cooked tagliatelle to the pan and season with salt and freshly ground black pepper.

6. 6

   Add a few spoonfuls of the reserved pasta water to create a creamy sauce, tossing to coat the pasta evenly.

7. 7

   Serve the pasta on warm plates, topped with extra paper-thin slices of fresh truffle.