Simple bigoli black truffle pasta served with a lovely glass of chardonnay to cut through some of the creaminess

I want to hear you breathing in my ear when I make you come tonight. 

Simple bigoli black truffle pasta served with a lovely glass of chardonnay to cut through some of the creaminess. While simple, it is an easy and enjoyable dish to make without being too labour-intensive. It works well with a nice refreshing salad to balance further the creamy pasta. For the bigoli pasta shape, you will need a specific attachment for the pasta machine. Alternatively, look for store-bought or opt for your choice of pasta like my other favourite rigatoni.

Taste 8/10 (simple, easy, and classy)

Serves 2 (one fine shawty and one hot stud)

Difficulty - Easy

Before you begin:

1. Keep it simple and easy by replacing it with store-bought pasta, but don't omit the fresh truffle aspect.

2. Play some classical music or funky jazz.

3. Serve a side salad with fruits.

Semolina Pasta Base

- 125g semolina flour

- 4-6 egg yolks

- pinch of salt

Pasta Sauce

- 50g unsalted butter

- 50g parmesan

- 10g of freshly shaven black truffle

- 1/2 tsp truffle oil

- Ladle of pasta water

Finishing Touches

- 10g freshly shaven black truffle