Tagliolini and Tajarin: White Truffle

Tajarin al Tartufo D’alba

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About


  • 260 g fresh tagliolini or tajarin, or 200 g dried
  • 160


You will need three pans for this dish – one filled with boiling salted water for the pasta, and one with simmering salted water for the eggs, and a frying pan to melt the butter.

Everything needs to start in quick succession: put the pasta on to boil, melt the butter over a low heat with two tablespoons of the pasta water, drain the pasta and toss into the butter. Set a slotted spoon i