Truffle Tagliatelle

Ingredients

• 200 g Tagliatelle (dry) (Dried, broken into manageable pieces if long)
• 10 g Black truffle (fresh) (Shaved with a microplane just before serving)
• 2 cloves Garlic cloves (Skin removed and crushed)
• 2 tbsp Unsalted butter (Cut into small pieces)
• 1 tbsp Extra‑virgin olive oil (Adds flavor and prevents butter from browning)
• 50 g Parmesan cheese (Parmigiano‑Reggiano) (Freshly grated)
• to taste pinch Sea salt (Season at the end)
• to taste pinch Freshly ground black pepper (Optional, adds a subtle bite)

Instructions

1. Prepare aromatics and cheese

   Peel and crush the garlic cloves with the flat side of a knife. Grate the fresh black truffle using a microplane and set aside. Grate the Parmesan cheese finely.

   Time: PT5M

2. Boil the pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the tagliatelle and cook al dente according to package instructions (about 8‑9 minutes).

   Time: PT10M

   Temperature: 100°C

3. Melt butter and oil

   While the pasta cooks, place the sauté pan over medium heat. Add the butter and olive oil; let the butter melt but do not let it brown.

   Time: PT2M

   Temperature: Medium heat (~180°C pan surface)

4. Sauté garlic

   Add the crushed garlic to the pan and stir constantly for about 30‑60 seconds until fragrant. Do not let the garlic turn golden.

   Time: PT1M

   Temperature: Medium heat

5. Combine pasta with aromatics

   Drain the tagliatelle in the colander, reserving the cooking water. Transfer the pasta to the pan, tossing to coat with the garlic‑butter mixture. Add a splash (≈¼ cup) of the reserved pasta water to help create a light sauce.

   Time: PT2M

6. Add cheese and season

   Remove the pan from the heat and sprinkle the grated Parmesan over the pasta. Toss quickly until the cheese melts into a creamy coating. Season with salt and freshly ground black pepper to taste.

   Time: PT1M

7. Finish with fresh truffle

   Immediately before serving, grate the remaining black truffle over the pasta. Give a final gentle toss to distribute the aromatic shavings.

   Time: PT1M

8. Plate and serve

   Divide the pasta between two warm plates, add an extra pinch of grated Parmesan if desired, and serve immediately while steaming hot.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

80 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Tagliatelle (dry): Fettuccine, Pappardelle
• Instead of Black truffle (fresh): Truffle oil (1 tsp), Truffle butter (1 tbsp)
• Instead of Garlic cloves: Garlic paste (½ tsp)
• Instead of Unsalted butter: Margarine
• Instead of Extra‑virgin olive oil: Grapeseed oil
• Instead of Parmesan cheese (Parmigiano‑Reggiano): Pecorino Romano
• Instead of Sea salt: Kosher salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• Large pot
• Colander
• Large sauté pan (skillet)
• Microplane or fine truffle grater
• Cheese grater (optional)
• Wooden spoon or spatula
• Measuring spoons
• Tongs (optional) (optional)

Critical Steps — Do Not Skip

• Crushing garlic without burning it
• Grating fresh black truffle just before serving to preserve aroma
• Cooking the tagliatelle al dente
• Balancing butter and olive oil to avoid a greasy sauce
• Using reserved pasta water to emulsify the sauce

Chef Tips from the Video

• Use the highest quality fresh black truffle you can find – the flavor is worth the expense
• Keep the truffle refrigerated and only bring it to room temperature moments before grating
• Reserve at least ½ cup of pasta water; the starch is key to a glossy sauce
• Finish the dish off the heat to keep the butter from separating

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container and consume within 24 hours. Reheat gently on the stovetop, adding a splash of water; add fresh truffle shavings if available.

Freezer: Not recommended – freezing diminishes the delicate truffle flavor and alters the texture of the pasta.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the Parmesan and crush the garlic while the water comes to a boil
• Measure butter and oil in advance
• If using frozen truffle, thaw in the refrigerator and pat dry before grating