Entree: Italy – Veneto – Tagliatelle al Tartufo (Fresh ribbon pasta dressed with truffle-flavored butter and shaved black truffle)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 5 min

Total 10 min

Ingredients

- 12 oz (340 g) fresh tagliatelle
- 4 tbsp (60 g) unsalted butter
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/4 cup (25 g) freshly grated Parmigiano-Reggiano
- 1/2 cup (120 ml) reserved pasta cooking water
- 1 oz (30 g) fresh black truffle, thinly shaved (or more to taste)
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1 tbsp (15 ml) truffle oil for extra aroma

Instructions

1. Bring a large pot of heavily salted water to a rolling boil. Cook the fresh tagliatelle until al dente, about 2–3 minutes depending on thickness; reserve 1/2 cup (120 ml) of the pasta cooking water before draining.
2. Meanwhile, warm the butter and olive oil in a large skillet over low heat until butter just begins to foam; do not brown. Add 1/4 cup (25 g) of the grated Parmigiano-Reggiano and 1/4 cup (60 ml) reserved pasta water, stirring to form a silky sauce.
3. Add the drained tagliatelle to the skillet and toss gently, adding additional reserved water as needed to emulsify the sauce and coat the pasta evenly, about 1 minute.
4. Remove from heat, season with salt and freshly ground black pepper, and finish with the remaining Parmigiano-Reggiano. If using truffle oil, drizzle it now.
5. Plate the pasta and shave the fresh black truffle generously over each portion. Serve immediately.