Pasta & risotto Italian
Truffle tagliolini
Fine egg pasta tossed with butter and Parmigiano and finished with fresh shaved truffle: Italy's best-known truffle dish, ready in 15 minutes.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Difficulty
- Easy
Truffle aroma fades fast with heat, so it shows best shaved raw over a warm, simple dish. Wikipedia notes that truffle compounds carry well in fats such as butter, cream and cheese, and that shaved truffle usually goes over buttered pasta or eggs.
This recipe is adapted from the tagliolini al tartufo on the Il Chicco di Mais blog at GialloZafferano. The original uses white truffle; summer truffle (Turkish: yaz trüfü), the species most often recorded in Turkey, works with the same method.
Ingredients
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For the pasta
Truffle
Method
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-
Brush the truffle clean. Shave half of it into thin slices and keep the rest for serving.
~3 min -
Melt the butter gently in a wide pan without letting it brown.
~2 min -
Cook the tagliolini in plenty of well-salted boiling water until very al dente, a little under the packet time.
~4 min -
Lift the pasta into the butter with a ladle of the cooking water and toss for a few seconds. Turn off the heat, add the Parmigiano and toss again.
~1 min -
Toss in the truffle slices, divide between plates and shave the remaining truffle over each one. Serve immediately.
~1 min
Enjoy!
The mushroom in this recipe
Mushroom swaps
Summer truffle Tuber aestivumIf you use summer or black truffle instead of white, use a little more, as the aroma is milder.
Tips
- Don't cook the truffle; add it once the heat is off.
- Keep the pasta water: the starchy water binds the butter to the pasta.
- Don't wash the truffle; clean it with a soft brush. A little surface mould is natural and brushes off (Urbani).
Storage
Eat it straight away; the truffle aroma and the buttery sauce fade as it sits. Keep any unused truffle wrapped in dry kitchen paper in a sealed glass jar in a low-moisture part of the fridge and change the paper daily; Urbani says white truffles then last 3–4 days and black truffles 5–6 days.
Frequently asked questions
How long does Truffle tagliolini take?
It takes 15 min in total: 5 minutes of preparation and 10 minutes of cooking.
Which mushroom is used for Truffle tagliolini?
This recipe uses Truffle.
What other mushrooms work for Truffle tagliolini?
Summer truffle: If you use summer or black truffle instead of white, use a little more, as the aroma is milder.
How do you store Truffle tagliolini?
Eat it straight away; the truffle aroma and the buttery sauce fade as it sits. Keep any unused truffle wrapped in dry kitchen paper in a sealed glass jar in a low-moisture part of the fridge and change the paper daily; Urbani says white truffles then last 3–4 days and black truffles 5–6 days.
What should you watch for when making Truffle tagliolini?
Don't cook the truffle; add it once the heat is off. Keep the pasta water: the starchy water binds the butter to the pasta.
How many does Truffle tagliolini serve?
The quantities serve 4; change the number of servings on the page and the ingredients adjust.
Adapted from: Il Chicco di Mais (GialloZafferano blog) — Tagliolini al tartufo; storage: Urbani
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