Tagliolini with white truffle
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
528 kcal
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Course
Main Course
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Cuisine
Italian
Tagliolini with white truffle
Description
Tagliolini with white truffle highlights tender, thin tagliolini pasta served with the aromatic presence of white truffle. The preparation begins by cooking pasta until al dente and saving some cooking water. Butter is melted and foamed in a pan, then combined with half the grated white truffle and a little pasta water to create a light sauce. The pasta is then quickly tossed to evenly coat. The dish is elegantly finished with grated Parmesan cheese and fresh shavings of the remaining truffle, which provide a striking truffle flavor and visual appeal.
The texture balances the silkiness of the butter sauce with the gentle bite of well-cooked pasta, while the fresh truffle adds an earthy, slightly musky taste characteristic of white truffles. Spices are minimal—just a pinch of black pepper enhances the flavor without overpowering the delicate components.
This pasta works well as a refined first course or a striking main for a special meal. Its simplicity allows the white truffles to shine, making it suitable for those who appreciate truffle's unique qualities. Serve immediately while warm to enjoy the full fragrance.
A truffle shaver or a sharp vegetable peeler is helpful to get thin slices of white truffle for garnish, enhancing both the texture and aroma of the finished dish.
Ingredients
- 12.7 oz tagliolini pasta you can also use tagliatelle or spaghetti, or tajarin
- 2.5 oz butter unsalted
- 2 oz Parmigiano Cheese grated (optional)
- 1.4 oz white truffle 0.35 oz/ 10g per person
- salt for cooking pasta
- black pepper to taste
Instructions
- Put a pan of water on to boil. Add salt when it starts to boil and bring to the boil again. Cook the tagliolini as per the instructions on the packet until they are 'al dente'. Save some of the cooking water before draining.
- In the meantime wipe the truffle with a damp cloth to remove any soil particles and grate half of it.
- Melt the butter in a large frying pan until it foams.
- Add the grated truffle to the butter and 1 or 2 tablespoons of the pasta cooking water.
- Add the cooked pasta to the butter, sprinkle with some grated Parmigiano (if using) and cook and toss over a gentle heat for less than a minute until the pasta is coated with the sauce.
- Divide the pasta among 4 warmed plates, sprinkle a little more Parmesan onto the pasta and finally shave the remaining truffle over the top of each serving.
- Serve immediately. Buon appetito!
Notes
- Use a truffle or chocolate shaver for thin, delicate slices of white truffle as garnish.
- If you don't have a shaver, a sharp vegetable peeler or mandoline can be used carefully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1239mg | 52% |
| Potassium | 289mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 609IU | 12% |
| Calcium | 207mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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