Creamy Fresh Truffle Tagliolini

Prep time: 10 min | Cook time: 10 min | Servings: 2

Indulge in pure restaurant-style luxury at home. Silky, egg-rich pasta is swirled in a rich butter and Parmigiano sauce, elevated by an opulent crown of thinly shaved fresh black truffles.

• Ingredients

  Main Component

  • 200g (7 oz) Fresh egg tagliolini or tonnarelli pasta

  • 2g (1/2 tsp) Kosher salt for pasta water

  Sauce/Dressing

  • 60g (4 tbsp) Unsalted butter

  • 60g (3/4 cup) Parmigiano-Reggiano, finely grated

  • 15g (1 tbsp) Truffle butter or black truffle paste

  • 1g (1/4 tsp) Freshly cracked black pepper

  Garnish

  • 15g (0.5 oz) Fresh black truffle, shaved into thin ribbons

• Instructions

  1. Bring a pot of water to a gentle boil; add 2g (1/2 tsp) salt.

  2. Cook 200g (7 oz) fresh pasta for 2 minutes until al dente; reserve 120ml (1/2 cup) pasta water.

  3. Melt 60g (4 tbsp) butter and 15g (1 tbsp) truffle butter in a large skillet over low heat.

  4. Add 60ml (1/4 cup) pasta water and 1g (1/4 tsp) pepper to the skillet; whisk to emulsify.

  5. Transfer cooked pasta into the skillet, tossing constantly to coat the strands.

  6. Remove from heat; sprinkle 60g (3/4 cup) Parmigiano-Reggiano while tossing until a creamy sauce coats the pasta.

  7. Twirl pasta into a high, neat mound in the center of a wide patterned bowl.

  8. Spoon any remaining silky sauce over the top of the pasta stack.

  9. Shave 15g (0.5 oz) fresh black truffle generously over the top and serve immediately.