Tagliolini with White Truffle

Tagliolini al Tartufo Bianco

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Tagliolini are even narrower than fettuccine, optimizing the ratio of truffle to pasta. White truffles, particularly the ones from Alba in Piedmont, are much more intensely flavored than black truffles and, unfortunately, also much more expensive. Using truffle butter can be very good, but there is nothing like the flavor of thinly sliced fresh white truffles. Though they are expensive, do not skimp on the truffles in this recipe. Having it once with a generous portion of truffles is far better than several times with an insufficient one.


  • 6 tablespoons butter
  • Salt
  • 2 ounces or more fresh white truffles
  • 10 ounces dried egg tagliolini
  • ¼ cup freshly grated Parmigiano-Reggiano


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Melt the butter in a small saucepan over low heat, being careful not to let it brown. Add about 1 teaspoon salt and use a truffle sheer (or a peeler if you don’t have one) to shave 8 to 10 slices of the truffle into the butter. Remove from the heat and set aside.
  3. When the water for the pasta is boiling, add about 2 tablespoons salt, add the tagliolini, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well and transfer to a mixing bowl. Add the melted butter and the grated Parmigiano-Reggiano and toss well. Serve the pasta and shave the remaining truffle over each serving. Inhale deeply, and enjoy one of gastronomy’s greatest pleasures!