The fragrance of the truffle is masterful with simple dishes that allow this ingredient to shine. Truffle salt is usually added towards the end of the cooking time so that the flavour is retained – it’s not a cooking salt, but a finishing salt.
1. Cook the pasta in salted water until just al dente (remember, it’s still going into the oven). Rinse in cold water and set aside. Melt the butter and oil and fry the mushrooms and thyme until golden-brown. Stir in the garlic, fry for a minute and scoop out the mixture (discard the thyme).
2. Stir the remaining butter and flour into the pan and mix to form a roux. Gradually beat in the milk with a balloon whisk (this prevents the mixture from becoming lumpy); simmer for about 5 minutes until thick. Season with the truffle salt, black pepper to taste and nutmeg, then remove from the heat.