Advertisement
Tagliatelle with White Truffles
Tagliatelle con Tartufi
- Serves
4
- Difficulty
Easy
Published 1986
‘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 115 g
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe