A luxurious yet simple Italian pasta dish, Tagliolini with Truffle brings together silky noodles, aromatic butter, and the unmatched elegance of fresh white truffle. Perfect for special occasions or refined dinners, this recipe highlights the beauty of minimalism and quality ingredients. The result is an unforgettable plate of pasta that lets each element speak for itself with graceful harmony.
Ingredient Breakdown
Tagliolini or tajarin, with their fine, ribbon-like texture, are ideal for absorbing delicate sauces without overpowering the dish. Their thinness allows the truffle-infused butter to coat every strand, creating a mouthfeel that’s both rich and light.
Unsalted butter acts as the flavor carrier, melting into a creamy, glossy base that gently captures the earthy aroma of the truffle. Its purity ensures the truffle remains the star without interference from salt or additives.
Parmigiano cheese, though optional, brings a subtle umami depth and a nutty undertone that complements the truffle without masking it. For those who prefer an ultra-pure truffle experience, it can be omitted entirely.
Fresh white truffle is the crown jewel here—rare, aromatic, and highly prized. It’s essential to clean it gently and use both grated and shaved forms to infuse and finish the dish. Its presence transforms the entire meal from simple to sublime.
A small amount of starchy pasta water binds the butter and truffle into a smooth, silky sauce. Finally, salt ensures the pasta is seasoned perfectly, while a crack of black pepper can lend a subtle contrast to the truffle’s fragrance.
Step-by-Step Preparation Guide
Begin by boiling a large pot of salted water. Cook the tagliolini until al dente—just firm enough to hold its shape and texture. Reserve a small amount of the cooking water before draining.
As the pasta cooks, gently wipe the white truffle with a damp cloth to remove any residual earth, preserving its fragile outer layer. Grate half for cooking and reserve the rest for shaving fresh over the finished dish.
In a wide skillet, melt unsalted butter over medium heat until it foams, watching carefully to prevent browning. Stir in the grated truffle and a spoonful or two of the reserved pasta water. Let the mixture simmer gently, releasing the truffle’s essence into the butter.
Add the drained pasta to the pan and toss gently over low heat until the noodles are evenly coated. At this stage, if desired, fold in finely grated Parmigiano for extra creaminess and savory flavor.
Divide the pasta into four warm plates. Top each with a touch more Parmigiano, if using, and then shave the reserved truffle generously over the top of each portion. Serve immediately while the truffle’s aroma is at its peak.
Recipe Tips
How to avoid overcooking the pasta:
Keep a close eye during boiling, and test the texture a minute before the suggested cooking time ends.
Why it’s important to use high-quality unsalted butter:
Truffle flavors are delicate—using neutral, pure butter ensures they shine through.
The best way to grate and shave white truffle for flavor and presentation:
Use a microplane for grating and a truffle shaver or mandoline for thin, elegant slices.
How much pasta water to add for a silky sauce:
Just one to two tablespoons is enough to loosen the butter and emulsify it into a velvety coating.
Timing tips for serving truffle dishes at their aromatic peak:
Serve immediately after plating, while the pasta is hot and the truffle is freshly shaved.
What to Serve With This Recipe
Pair this dish with an aged Barolo or a creamy Chardonnay—both complement the truffle’s earthy richness beautifully. For a starter, consider a simple arugula salad with lemon vinaigrette or a delicate beef carpaccio to echo the elegance of the main course.
Serve with warm, crusty bread or grilled seasonal vegetables for added texture. Finish the meal with an elegant dessert like panna cotta topped with a hint of honey or a classic zabaglione with fresh berries for a sweet, airy finale.
Frequently Asked Questions
Can I use black truffle instead of white?
Yes, though the flavor profile will change—black truffle is more robust and less aromatic than white.
What can I substitute for tagliolini?
Tajarin, tagliatelle, or thin spaghetti work well as alternatives. Choose pasta with a fine texture for best results.
Do I need to use Parmigiano?
No, it’s optional. Some purists prefer the truffle to stand alone without any additional flavor interference.
Can I make this dish ahead of time?
It’s best served immediately. The delicate truffle aroma fades quickly and the pasta can lose its texture if reheated.
How do I store leftover truffle?
Wrap it in a paper towel, place it in an airtight container, and store it in the refrigerator. Use within a few days for best flavor.
Creative Variations
If fresh white truffle is unavailable, truffle butter can be used to mimic the flavor—just reduce the amount of plain butter accordingly. For a richer dish, top the pasta with a soft poached egg and let the yolk blend into the sauce. A drizzle of high-quality truffle oil can intensify the aroma. For a herbal twist, briefly infuse the butter with fresh sage or a crushed garlic clove before adding the pasta.
Tagliolini with White Truffle is a celebration of restraint and quality—delicate pasta, fragrant truffle, and creamy butter come together in a dish that’s both simple and sophisticated. A timeless expression of Italian elegance in every forkful, it’s a recipe meant for those rare moments when you want to savor luxury without complication.
Ingredients
12.7 oz tagliolini or tajarin (alternatively, tagliatelle or spaghetti)
2.5 oz unsalted butter
2 oz Parmigiano cheese, finely grated (optional)
1.4 oz truffle (approximately 0.35 oz / 10g per serving)
Salt, for boiling the pasta
Freshly ground black pepper, to taste
Instructions
Bring a large pot of water to a rolling boil and add a generous amount of salt. Once the water returns to a boil, cook the tagliolini according to the package instructions until perfectly al dente. Reserve a ladleful of the pasta water before draining.
While the pasta is cooking, gently clean the truffle using a damp cloth to remove any traces of soil. Grate half of the truffle and set the rest aside for shaving later.
In a wide skillet, melt the butter over medium heat until it starts to foam but does not brown. Stir in the grated truffle along with one or two tablespoons of the reserved pasta water, allowing the flavors to infuse the butter.
Add the drained tagliolini to the pan and toss gently over low heat to coat the strands evenly with the truffle-infused butter. Sprinkle in some grated Parmigiano, if using, and continue to stir for less than a minute until everything is well combined.
Plate the pasta onto four pre-warmed dishes. Finish each serving with an extra touch of Parmigiano and freshly shaved truffle on top. Serve immediately and savor the luxurious flavors. Buon appetito!
Tagliolini with Truffle Recipe
Ingredients
- 12.7 oz tagliolini or tajarin alternatively, tagliatelle or spaghetti
- 2.5 oz unsalted butter
- 2 oz Parmigiano cheese finely grated (optional)
- 1.4 oz white truffle approximately 0.35 oz / 10g per serving
- Salt for boiling the pasta
- Freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a rolling boil and add a generous amount of salt. Once the water returns to a boil, cook the tagliolini according to the package instructions until perfectly al dente. Reserve a ladleful of the pasta water before draining.
- While the pasta is cooking, gently clean the white truffle using a damp cloth to remove any traces of soil. Grate half of the truffle and set the rest aside for shaving later.
- In a wide skillet, melt the butter over medium heat until it starts to foam but does not brown. Stir in the grated truffle along with one or two tablespoons of the reserved pasta water, allowing the flavors to infuse the butter.
- Add the drained tagliolini to the pan and toss gently over low heat to coat the strands evenly with the truffle-infused butter. Sprinkle in some grated Parmigiano, if using, and continue to stir for less than a minute until everything is well combined.
- Plate the pasta onto four pre-warmed dishes. Finish each serving with an extra touch of Parmigiano and freshly shaved white truffle on top. Serve immediately and savor the luxurious flavors. Buon appetito!
