Truffle tagliatelle are a simple yet complete dish, this recipe allows you to make even a simple dish like buttered tagliatelle flavorful and unique.
You can use various types of truffles based on your personal taste, from summer black truffle to the more prized white truffle.
If you like truffle, don’t forget to read these recipes
- Difficulty: Very easy
- Cost: Expensive
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 672.21 (Kcal)
- Carbohydrates 114.44 (g) of which sugars 3.41 (g)
- Proteins 21.32 (g)
- Fat 16.41 (g) of which saturated 8.14 (g)of which unsaturated 4.43 (g)
- Fibers 5.79 (g)
- Sodium 416.03 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 11 oz egg tagliatelle
- 2 tbsp butter
- 0.35 oz truffle
- to taste pepper
- to taste salt
Tools
- 1 Pot 3-4 qt
- 1 Pan 8-10 inch
- 1 Knife
- 1 Cutting board
- 1 Truffle slicer
Procedure
To get the most out of this dish, I suggest preparing homemade fresh tagliatelle. Truffle tagliatelle are the gourmet version of autumn recipes; if you want a more classic recipe, don’t forget to check out the recipe for porcini mushroom tagliatelle!
If you decided to make homemade fresh pasta, I recommend preparing it in advance and letting it rest in the refrigerator. Alternatively, you can use ready-made egg tagliatelle.
Let’s start cooking the pasta by placing a pot with plenty of water and bringing it to a boil. Once the water boils, you can add the fresh pasta and cook it.
While the pasta is cooking, melt a knob of butter in a pan over low heat. Once melted, add a tablespoon of the pasta cooking water.
When the tagliatelle are cooked, drain them and toss them gently in the pan to make them creamy.
Now that the tagliatelle are cooked, you just have to place them on the plate and finish with the truffle on the pasta so that the heat spreads the typical aroma of the truffle. Summer truffle can be used in slices or grated, while white and black truffle only in slices.
Your truffle tagliatelle are ready!
Plating advice:
Place the truffle tagliatelle on the plate and finish with fresh grated truffle which, with the heat of the pasta and butter, will enhance the dish’s aroma.
For a gourmet version, you can use truffle-infused butter. Just melt the butter with truffle “scraps” at a very low temperature so that it can infuse and then recompact it into a stick in the refrigerator.
Truffle tagliatelle wine pairing:
a white wine with aromatic notes that can recall and enhance the truffle notes. For example, Riesling with its fruity scents combined with aromas of butter and honey enhances this recipe.
