Cacio e truffle

Shaving or grating damages the cells in the truffle and releases the volatile aroma compounds; the thinner the pieces, the more is released.

Make the sauce ahead by blending a corn starch gel with parmigiano reggiano and olive oil; it stores in the fridge.

Cook the spaghetti until al dente, then add it to a pan with the cheese and corn starch mixture and some pasta water and mix into a cohesive sauce.

Divide into two bowls and add exactly one gram of fresh truffle to each.

Grate the truffle on a microplane rather than shaving it: it is easier, it releases more aroma, and slightly less truffle gives a similar effect. Shaved slices look better.