Black Winter Truffles are in season throughout the winter months, but are in peak condition in January. Due to huge demand for Christmas the price in December is always at it's highest, but actually the truffles themselves are arguably even better quality in January and are also a more accessible price!

To celebrate these culinary delights, we have put together a Fresh Black Truffle Pasta Set, including a few essentials, to make an indulgent truffle rigatoni dish. Follow the simple recipe below, approved by a Two Michelin Star chef, to make your January a little more luxurious...
 
Pack includes:
30g or 50g Fresh Black Winter Truffle
150g Comté Vieux
500g Mascarpone
500g Rigatoni
 
Preparation Method
Serves two people - use 100g pasta per person
In a medium heat pan melt 50g butter. Once melted, add a 100ml glass of dry white wine and increase the heat to cook out for 1-2 mins to reduce by half. Reduce heat again and add your 125g Mascarponeand 80-100g grated Comté. Cook until you have a smooth sauce, and add a little of the pasta water to the sauce to get a consistency to coat the back of a spoon. Toss in your cooked pasta for a couple of minutes to get well coated. Finish by grating or slicing whole truffle over the pasta, and a little extra of the Comté for good measure! Serve in a warm bowl to keep the sauce silky and glossy.
 
30g Fresh Black Truffle Pasta Set - £60
50g Fresh Black Truffle Pasta Set - £90
 
Image Credit: Pignatelli Tartufi