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