Entree: Italy – Marche – Tagliatelle al Tartufo (Fresh egg pasta ribbons tossed with butter, Parmesan, and shaved truffle)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

- 12 oz (340 g) fresh tagliatelle
- 4 tbsp (60 g) unsalted butter
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 cup (100 g) freshly grated Parmigiano-Reggiano
- 1/2 cup (120 ml) reserved pasta cooking water
- 1 large egg yolk (optional)
- 0.7 oz (20 g) fresh black truffle, thinly shaved
- 1 tsp (5 g) fine sea salt, plus more for pasta water
- Freshly ground black pepper to taste
- 1-2 tsp (5-10 ml) white truffle oil (optional, if fresh truffle is not available)

Instructions

1. Bring a large pot of water to a rolling boil, salt it generously (about 1 tbsp/15 g salt per 4 quarts/4 L), and cook the fresh tagliatelle until al dente, about 2–3 minutes; reserve 1/2 cup (120 ml) of the cooking water and drain.
2. While pasta cooks, melt the butter with the olive oil in a large warm skillet over low heat until the butter is foamy but not browned.
3. If using the egg yolk for silkiness, whisk the yolk with 2 tbsp (30 ml) of the reserved pasta water and 1/4 cup (25 g) of the grated Parmesan to make a loose emulsion.
4. Add the drained tagliatelle to the skillet and toss gently to coat in the butter. Remove the pan from the heat, then add the Parmesan (and the yolk emulsion if using). Toss briskly, adding reserved pasta water a tablespoon at a time to achieve a glossy, silky sauce that clings to the pasta.
5. Season with the 1 tsp (5 g) fine sea salt (adjust to taste) and freshly ground black pepper. If using truffle oil, add 1–2 tsp (5–10 ml) now for extra aroma.
6. Serve immediately on warm plates and shave the fresh black truffle over each portion (divide 0.7 oz/20 g among 4 servings). Finish with an extra dusting of Parmigiano-Reggiano if desired.