Tagliatelle al Tartufo
Silky egg tagliatelle tossed with butter, truffle oil, and Parmigiano-Reggiano for an elegant, minimal dish that tastes far more complicated than it is. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 548
- Protein
- 18g
Ingredients
- 8 oz tagliatelle
- 3 tablespoons butter
- 1.5 teaspoons black truffle oil
- ½ cup Parmigiano-Reggiano cheese, finely grated
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Fill a large pot with 8 cups of water and place it over high heat until large bubbles break the surface constantly, about 8 minutes.
- 2
Add 1 teaspoon of salt to the boiling water, then carefully lower the tagliatelle into the pot and stir once to separate the strands.
- 3
Cook the pasta, stirring once at the 3-minute mark, until the noodles bend without breaking but still have a slight firmness when you bite one—this should take 6 to 8 minutes total.
- 4
Reserve 1 cup of the cooking water by carefully ladling it into a small bowl, then pour the pasta through a colander to drain it completely.
- 5
Return the empty pot to medium-low heat and add the 3 tablespoons of butter, letting it melt slowly until it turns golden and fragrant, about 2 minutes.
- 6
Pour the drained tagliatelle back into the pot with the butter and toss gently with two forks until every strand is coated, about 1 minute.
- 7
Pour in the 1.5 teaspoons of truffle oil, toss again to distribute evenly, then add the reserved cooking water 2 tablespoons at a time, tossing between each addition, until the pasta looks silky and lightly sauced, about 3 minutes.
- 8
Remove the pot from heat and stir in the 0.5 cup of grated Parmigiano-Reggiano cheese until it disappears into the pasta.
- 9
Taste the pasta and grind fresh black pepper over it until the flavor tastes rich but balanced; adjust with a pinch more salt if needed.
- 10
Divide the tagliatelle between two warm bowls and serve immediately while it is still steaming.
Tools you’ll need
- large pot (at least 6 quarts)
- colander
- small bowl
- two forks
- wooden spoon
- ladle
- microplane grater
- pepper mill
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