Description
Tagliolini al tartufo nero, or tagliolini with black truffles, is a simple, elegant dish that is perfect for highlighting the delicious delicacy that is the truffle. The sauce comes together with just a few ingredients: butter, Parmesan, and a little salt and pepper.
Ingredients
Scale
- Fresh tagliolini pasta
- 1 whole black truffle, roughly 15-20 grams
- 5–6 tablespoons of high quality butter
- 4 tablespoons of freshly grated Parmigiana Reggiano
- Salt & pepper
Instructions
- Ensure that the whole black truffle is clean. If you purchased the truffle at a store, it likely is already clean. If you brought it back from truffle hunting in Italy, you’ll want to clean it (gently!) to remove any excess dirt. Do so by using a damp cloth to remove dirt (don’t soak it in water).
- Melt the butter in a large pan over medium-low heat on the stove.
- While the butter melts, bring a pot of salted water to boil.
- Once the butter is fully melted, reduce the heat to low and add about 5 grams of shaved black truffle into the butter.
- Add the fresh tagliolini to the pot of boiling water and cook for about 2 minutes, or until it is just about al dente (or according to package instructions if using store-bought).
- Transfer the tagliolini to the pan with the butter using tongs. The excess pasta water will help create the sauce. Toss to coat.
- Add the grated Parmesan along with salt and fresh black pepper to taste, adding small amounts of pasta water as needed if things are looking dry or are sticking too much.
- Plate the pasta, drizzling any leftover butter sauce from the pan over top.
- Grate the remaining truffle using a truffle slicer (a potato peeler can work in a pinch) liberally over the pasta and serve immediately!
Notes
Make sure you have a proper truffle shaver on hand in order to get perfectly thin slices, though a potato peeler can work as a back-up plan.