🍝 Tagliatelle with Truffle
Tagliatelle al tartufo are ribbon pasta tossed in a simple sauce of butter, cream and parmesan, then crowned with thin shavings or grated truffle. The plain, silky sauce is there to carry the truffle's intense earthy aroma. It is a rich, luxurious first course, usually served in small portions during truffle season in autumn.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 160 g dried tagliatelle
- 30 g butter
- 80 ml cream
- 30 g parmesan, grated
- 10–15 g fresh truffle, or 1 tbsp truffle paste
- Salt and black pepper
Method
- Cook the tagliatelle in well-salted water until al dente; keep a cup of the cooking water.
- Melt the butter in a wide pan, add the cream and warm gently.
- Add the drained pasta, the parmesan and a splash of cooking water and toss until glossy.
- Season, plate and shave or grate the truffle over the top just before serving.
How to make it lighter
- Serve it as a small starter portion rather than a main course.
- Use less butter and loosen the sauce with pasta water instead; 1 tbsp butter ≈ 100 kcal.
- Keep the truffle generous: its aroma makes a smaller plate feel indulgent.
History
Truffle pasta is a speciality of the Italian truffle regions, above all Piedmont around Alba and Umbria around Norcia. Fresh truffles are shaved over simple buttered pasta at the table there, especially in autumn, when truffle fairs are held.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →