Tagliolini with Black Truffle Butter and Parmigiano-Reggiano

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A luxurious Northern Italian pasta that lets the earthy aroma of fresh black truffle take center stage. Delicate ribbons of fresh egg pasta are tossed in a glossy emulsion of browned butter, aged Parmigiano-Reggiano, and a splash of cream, then finished with generous shavings of truffle at the very last moment.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 38 gFat
• 22 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 2 gSugar
• 18 gProtein
• 380 mgSodium
• 220 mgPotassium
• 280 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the pasta and sauce

• 400 g fresh tagliolini (or thin egg fettuccine)
• 100 g unsalted European-style butter, cubed
• 60 ml heavy cream
• 80 g Parmigiano-Reggiano, finely grated, plus more for serving
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, smashed (optional)
• 1 tsp fine sea salt, plus more for the pasta water
• Freshly cracked black pepper, to taste

For finishing

• 20–30 g fresh black truffle (Tuber melanosporum), cleaned and shaved with a truffle shaver
• 1 tsp white truffle oil (optional, for extra aroma)
• 2 tbsp reserved pasta water

Directions

1. Bring a large pot of generously salted water to a rolling boil; it should taste like sea water. Set a wide skillet over medium-low heat and add the olive oil and smashed garlic clove, if using, warming gently for 1 minute to perfume the oil, then discard the garlic.
2. Drop the fresh tagliolini into the boiling water and cook for 2–3 minutes, until just al dente. Reserve 1/2 cup of pasta water before draining.
3. In the skillet over medium heat, melt the butter and let it foam, swirling until the milk solids turn pale gold and the butter smells nutty, about 3 minutes. Pour in the cream and bring to a gentle simmer.
4. Lower the heat and whisk in the grated Parmigiano-Reggiano a handful at a time, stirring constantly, until you have a velvety emulsion. Loosen with a few tablespoons of the reserved pasta water if needed; the sauce should coat the back of a spoon.
5. Add the drained tagliolini directly to the skillet and toss vigorously with tongs for about 30 seconds so every strand is glossy with sauce. Season with a pinch of salt and a few cracks of pepper.
6. Divide the pasta among four warmed shallow bowls, mounding the tagliolini into a small nest. Drizzle with the optional truffle oil.
7. Using a truffle shaver or microplane, shave generous curls of fresh black truffle over each portion right at the table so the aroma is fully captured. Finish with a final grating of Parmigiano-Reggiano and serve immediately.

Cook’s Notes

• Shave the truffle at the very last second, ideally at the table; heat and time rapidly diminish its aromatic compounds.
• If fresh black truffle is unavailable, substitute with a high-quality preserved truffle or 2 teaspoons of good black truffle paste stirred into the butter.
• Warm your serving bowls in a low oven so the sauce stays emulsified and silky when plated.
• Fresh tagliolini cooks in under 3 minutes; if using dried pasta, extend the cooking time and slightly increase the pasta water for the sauce.

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