Tagliatelle with White Truffles

Name: Tagliatelle with White Truffles (Tagliatelle con Tartufi)
Yield: Serves 4
Cuisine: Italian
Ingredients: 450 g (1 lb) home-made tagliatelle; 115 g (4 oz) unsalted butter; 55 g (2 oz) Parmesan, freshly grated (preferably from a newly opened Parmigiano Reggiano); 55 g (2 oz) Parmesan, freshly grated (preferably from a newly opened Parmigiano Reggiano); 1 small white truffle; salt and pepper to taste; salt and pepper to taste

Tagliatelle con Tartufi

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘One of the most popular and sought-after dishes in Alba is freshly made tagliatelle with white truffle, a combination of simple pasta with the sophisticated, rich taste of the truffle. Truffles are found from October through to the end of January in the district of Piedmont. They are highly prized - and highly priced.’

Ingredients

450 g (1 lb) home-made tagliatelle
115 g (

Europe
Italy
Piedmont
Alba
Starter
Vegetarian
Pasta
Mediterranean
December
November
October
January

Method

Cook the tagliatelle al dente as usual, then drain, reserving a little of the cooking water. Toss in the butter and as much cooking water as you think it needs, then mix in the Parmesan. Season with salt and pepper. Present the tagliatelle to your guests served in separate warm plates. Shave the precious truffle directly on to each, and serve with a green salad including some wild rocket.