Antonio Carluccio, Priscilla Carluccio

Tajarin al Tartufo

Taglierini Pasta with Truffle

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Preparation info
  • For

    8

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

The simpler the better, they say. This is not only better, it scores highly for simplicity and sophistication.

Ingredients

  • 800 g (1¾ lb) fresh or dried tajarin pasta (small ribbons about 3 mm/⅛ inch wide
  • 125

Method

Cook the pasta in a large pan of boiling salted water until al dente.

Meanwhile, rub a frying pan with the halved garlic clove. Put the butter and a few truffle shavings in the pan and heat gently.

Drain the pasta, reserving a little of the cooking water. Add the pasta to the butter and truffle, mixing well, then add salt to taste. Stir in some of the pasta cooking water