Tagliatelle with Black Truffle and Truffle Butter

Tagliatelle with Black Truffle and Truffle Butter

Ingredients (serves 4)

For the tagliatelle:

• 320 g fresh egg tagliatelle
• Coarse salt, to taste

For the truffle butter:

• 250 g high-quality unsalted centrifuge butter
• 150 g fresh black truffle
• Fine salt, to taste

To finish:

• Grated Parmigiano Reggiano (optional)
• Freshly ground black pepper (optional)
• Thin slices of fresh black truffle to garnish (approx. 10–15 g per plate)

Method

1. Prepare the truffle butter:
   
   Clean the truffle carefully with a small brush under cold water and dry it. Grate half of it and thinly slice the other half.
   Allow the butter to soften at room temperature, then blend it with the grated truffle and a pinch of salt.
   Wrap in cling film and leave to rest in the fridge for at least 1 hour.
   
   
2. Cook the tagliatelle:
   
   Bring a large pot of salted water to the boil.
   Cook the fresh tagliatelle for 2–3 minutes, or until al dente.
   
   
3. Toss the pasta:
   
   Drain the tagliatelle, reserving a little of the cooking water.
   Transfer them to a large pan with 100–120 g of truffle butter.
   Toss gently over low heat, adding a little cooking water if needed to achieve a creamy consistency.
   
   
4. Plate:
   
   Divide between plates, finish with truffle slices, a grating of Parmigiano (if desired), and black pepper.