Tagliatelle with Black Truffle

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Hailing from the truffle-rich heartlands of Umbria, Piedmont, and Le Marche, this luxurious pasta lets one prized ingredient shine. A few ribbons of fresh egg tagliatelle are swirled in a glossy butter-and-cheese emulsion, then crowned with paper-thin shavings of aromatic black truffle just before serving.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 2 gSugar
• 18 gProtein
• 520 mgSodium
• 240 mgPotassium
• 220 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pasta

• 400 g fresh egg tagliatelle
• 2 tablespoons coarse sea salt, for the pasta water
• 1/2 cup reserved pasta water
• 1 teaspoon extra-virgin olive oil, to keep strands loose

For the sauce and finishing

• 80 g cold unsalted butter, cubed
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, lightly crushed (optional)
• 60 g Parmigiano-Reggiano, finely grated
• 30-40 g fresh black truffle (tartufo nero)
• Freshly cracked black pepper, to taste
• Pinch of fine sea salt

Directions

1. Bring a large pot of generously salted water to a rolling boil while you set out a wide skillet for the sauce.
2. Melt the butter with the olive oil in the skillet over very low heat; add the crushed garlic if using and let it gently infuse for 2-3 minutes, then remove and discard it so it does not brown.
3. Drop the fresh tagliatelle into the boiling water and cook for 2-3 minutes until just shy of al dente; scoop out 1/2 cup of starchy cooking water, then drain the pasta.
4. Add the drained tagliatelle directly to the butter skillet along with a splash of the reserved pasta water and toss over low heat for 30-60 seconds until the ribbons are glossy and evenly coated.
5. Off the heat, sprinkle in the grated Parmigiano-Reggiano and toss vigorously to emulsify into a silky sauce, loosening with more pasta water if needed; season with a tiny pinch of salt and cracked pepper.
6. Divide among warmed plates, shave the black truffle generously over each portion with a truffle slicer, and serve immediately so the aroma reaches the table at its peak.

Cook’s Notes

• Always shave the truffle at the very last moment over the plated pasta; heat and time will quickly dull its volatile aromatics.
• Use a proper truffle mandoline or microplane to get translucent, paper-thin slices that melt on the tongue rather than chewy chunks.
• Reserve more pasta water than you think you'll need – the starchy liquid is the only emulsifier you need to bind butter and cheese into a glossy sauce.
• If black truffle is out of season or budget, a teaspoon of high-quality white truffle oil stirred in at the end offers a similar aroma, though real truffle is incomparable.
• Warm the serving plates in a low oven so the delicate sauce does not seize when it hits a cold surface.

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