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.
© 2009 Giuliano Hazan. All rights reserved.