thank goodness for truffle season!

I truly believe that in my past life I was a truffle pig. I have an impeccable sense of smell, and I can often detect unusual, obscure odours from a mile off. This rare, and somewhat comical, talent of mine combined with an inexplicable need to sniff absolutely everything ever since I was a child (whether it's food, perfume or even everyday objects like mugs and shoes) makes my nose a very sensitive little soul indeed. It may also explain why the tiny, pebble-like fragranced fungus have always had a special place in my heart, and of course my stomach.

What I love about truffles is their unique wet-soil character, their subtle crunch, yet spongy texture, and the buttery, meaty, woody taste that combine to result in an earthiness that is somehow irreplicable. Some (cynics, mostly) say that a huge part of their appeal is their exclusivity - white truffle season, which starts in October, only lasts for a couple of months, and trifoleaux (truffle experts) confirm that as a result of global warming, truffles will become even more rare with each passing year - and the cost. Perhaps there is some truth in that. But I think what we're forgetting here is the fact that they're just so damn delicious. Ignore the fact that some Chinese casino owner once paid £165000 for a 1.5 kg white truffle - the largest ever to be auctioned (lucky bastard) - because it just makes the whole thing seem ridiculous. But to me, it makes perfect sense. If it has been scientifically proven that at least 80% of what you taste is actually what you can smell, that would explain why truffles, with their intoxicating yet delicate aroma, hold such an appeal.

Luckily, Christmas did come early this year for The Chef and I. Actually it came last weekend when we were given a special gift of a beautiful little white truffle. So we decided on a simple classic for our Sunday dinner. Sadly, I didn't learn how to make pasta - The Chef was concerned that by the time he managed to teach me the truffle may no longer be good to eat - so I can't take any credit for the perfectly thin, fresh fettucini that we had. I will, however, take full responsibility for an excellent bottle of Puilly-Fuisse, which I selected with care from the Waitrose Fine Wines section.

So, our home-made fettucini with white truffles and parmesan was... in the words of my favourite MasterChef judge, Greg Wallis, 'Coooorrrrr!! Like getting a great big kiss and a hug from a giant truffle!'

Need I say more?