My trip to Tuscany was filled with small magical moments, and one of them was my experience in white truffle hunting. With our harvest, we prepared and savored this delightful dish – a simple recipe that highlights the rich flavor of this unique ingredient!
Rating
5/5
Ingredients
250 gr tagliolini pasta
2 tbsp truffle butter
1 garlic clove
40 gr fresh white truffle
Salt
Freshly ground pepper
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
In a pot of plenty and salted water, cook the tagliolini according to the package instructions until they become al dente.
Heat a pan over medium-high heat and add a garlic clove. Rub it over the surface of the pan to subtly infuse its aroma, then remove it.
Add one tablespoon of truffle butter to the pan. Pour in two tablespoons of the pasta cooking water and stir to create a smooth, creamy mixture.
Using tongs, transfer the tagliolini directly from the pot to the pan without draining them. Lightly toss them in the sauce.
Shave thin slices of white truffle over the pasta, season with salt and freshly ground pepper, and add another tablespoon of truffle butter. Gently mix to evenly distribute the flavors and aromas.
Transfer the tagliolini to a warm plate. Sprinkle with freshly grated parmesan and finish with additional fresh truffle shavings on top.
Video
Useful Tips
Try drizzling the pasta with a bit of extra virgin olive oil before serving. It will enhance the truffle’s aromas even more! 🌟
