Ben's kitchen / Tagliatelle with Truffle Butter and Parmigiano
Tagliatelle with Truffle Butter and Parmigiano
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
The earthy perfume of white truffle butter hits you the moment it meets the hot pasta, releasing an aroma that transforms your kitchen into an Italian trattoria. Fresh egg tagliatelle provides the perfect silky canvas for this luxurious sauce, while aged Parmigiano-Reggiano adds sharp, nutty depth to each twirl of the fork. This is the kind of dish that turns a Tuesday night into something worth remembering.
Ingredients
Pasta
- 1 1/2 pounds fresh egg tagliatelle
Truffle Butter Sauce
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons white truffle paste
- 1/4 cup pasta cooking water, reserved
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Garnish
- 1 1/2 cups Parmigiano-Reggiano, finely grated, plus more for serving
- Fresh black truffle for shaving (optional)
Instructions
Preparation
- Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea.
- In a large serving bowl, combine the room temperature butter and white truffle paste. Mash together with a fork until well combined and smooth. Set aside.
Cooking
- Add the fresh tagliatelle to the boiling water and cook according to package directions until al dente, typically 2-3 minutes for fresh pasta. Reserve 1/2 cup of the starchy pasta cooking water before draining.
- Immediately add the hot, drained pasta to the bowl with the truffle butter mixture. Toss vigorously to coat, adding pasta water 1 tablespoon at a time until the sauce is silky and coats each strand.
- Season with salt and freshly ground black pepper. Add half of the grated Parmigiano-Reggiano and toss gently to incorporate.
Serving
- Divide the pasta among six warmed bowls, twirling it into neat nests with tongs or a carving fork.
- Shower each portion with the remaining Parmigiano-Reggiano and a few turns of black pepper. If using fresh truffle, shave paper-thin slices over each bowl at the table for maximum aroma impact.
Chef's tips
- The key to silky truffle butter sauce is temperature control—the butter should be soft but not melted, and the hot pasta will create the perfect emulsion when tossed vigorously.
- Save more pasta water than you think you need; the starchy, salty liquid is crucial for achieving the right sauce consistency and helps the truffle butter cling to every strand.
- Warm your serving bowls in a 200°F oven for 5 minutes before plating—this simple step keeps the pasta at the perfect temperature and prevents the truffle butter from seizing.
Nutrition (per serving, estimated)
692calories
28gprotein
78gcarbs
30gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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