½ cup (110 g) of unsalted butter
1 medium clove of garlic, peeled and lightly smashed
1 ounce (30 g) of truffles (either fresh or good quality preserved truffles)
17 ounces (500 g) of fresh egg tagliolini
1 cup (235 ml) of the tagliolini cooking water
1 cup (80 g) of Parmigiano Reggiano cheese (alternatively you can use Grana Padano), grated
1/8 teaspoon of white pepper, ground
1/2 teaspoon of sea salt
- In a large pot, bring well-salted water to a boil.
- Meanwhile, in a sauté pan, melt the butter over medium-low heat and add the peeled and lightly smashed clove of garlic. Do not crush or mince the garlic, the clove is only used to delicately infuse in the butter and should not be overpowering.
- Cook the butter until it becomes foamy and slightly golden.
- Add the truffles to the butter:
- – If using fresh truffles: grate half of the truffles in the melted butter and add one tablespoon of the cooking water to make the sauce creamy.
- – If using preserved truffles: mince all the truffles and add them to the melted butter. Add one tablespoon of cooking water to make the sauce creamy.
- Stir and cook for one minute. Then remove the clove of garlic.
- Cook the pasta according to the package instruction until al dente. Reserve two cups of cooking water.
- Drain the pasta and add them straight to the sauce.
- Add the grated Parmesan to the pasta, along with one cup of cooking water.
- Using a pair of tongs, stir well until all the pasta is well coated with the sauce.
- Season with sea salt and freshly cracked white pepper, to taste.
- Plate the Tagliolini into a nest shape. If using fresh truffles, shave the remaining half overtop of the Tagliolini.
- Serve immediately and enjoy with a glass of Barolo, Barbaresco, or Langhe Nebbiolo!
- In this recipe, the cooking water plays an important part. It makes the butter and truffle sauce extra creamy. Make sure your reserve enough cooking water to add as much as you need while making the sauce!
- If using truffles preserved in oil, mince the truffle slices, and add them to the butter. Do not forget to use the preserved oil as well! It’s super flavorful and will add extra depth to the dish.
- To plate the Tagliolini in a nest shape, use a fork and a ladle. Using the fork, place some Tagliolini in a ladle and swirl the pasta around. Then gently place the pasta nest onto a plate. It’s done!
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Stove-Top
- Cuisine: Italian
- Diet: Vegetarian
- Serving Size:
- Calories: 659
- Sugar: 0.8 g
- Sodium: 1162 mg
- Fat: 54.2 g
- Carbohydrates: 6.2 g
- Protein: 35.7 g
- Cholesterol: 887.7 mg
Keywords: truffle pasta, truffle butter, creamy taglioni recipe, tuscan recipe, piemontese recipe