Parmesan Tortelli with Butter and Truffle

Method

1. Bring a pot of salted water to a boil.
2. Cook the tortelli in the boiling water according to package directions until al dente.
3. In a large pan, melt a knob of butter over medium heat and add a splash of pasta cooking water to create an emulsion.
4. Drain the tortelli and transfer them to the pan with the butter sauce, tossing gently to coat.
5. Let the tortelli absorb the sauce for a few seconds to 1–2 minutes over low heat.
6. Add a slice of culatello (cured meat) to the pan and toss briefly.
7. Shave fresh black truffle generously over the tortelli.
8. Add a few leaves of lemon thyme for freshness.
9. Serve immediately without additional oil to maintain the delicate balance of flavors.