Tagliatelle con asparagi e tartufo bianchetto: ricetta primaverile

Tagliatelle with Asparagus and Bianchetto Truffle

Alessandro Spadoni

A spring recipe where bianchetto truffle (Tuber borchii Vitt.) meets the sweetness of fresh asparagus. A delicate balance: the bianchetto does not overpower — it accompanies, integrating into the cream during the tossing stage, then appearing raw at plating where its aroma remains fully intact.

Ingredients
(serves 2)

For the pasta

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

For the asparagus cream

  • 1 bunch of fresh asparagus
  • 30 g butter
  • Salt, to taste

To finish

Method

1. Make the asparagus cream

  1. Clean the asparagus, removing the tough woody ends. Separate the tips and set aside.
  2. Slice the stalks into rounds and cook in a pan with a knob of butter and a little water until soft.
  3. Blend until you have a smooth, even cream. Season with salt.

2. Cook the tagliatelle

  1. Bring a large pot of salted water to the boil.
  2. Cook the fresh tagliatelle for 2–3 minutes, keeping them al dente.

3. Toss the pasta

  1. Drain the tagliatelle, reserving a little of the cooking water.
  2. Transfer to the pan with the asparagus cream.
  3. Add a small amount of finely chopped or grated bianchetto truffle and a knob of butter.
  4. Toss over low heat, adding a little cooking water until you achieve a creamy consistency.

The heat of the pasta is enough to activate the bianchetto's aroma without compromising its character.

4. Plate

  1. Arrange the tagliatelle in the plate.
  2. Add the asparagus tips and finish with thin slices of fresh bianchetto truffle.
  3. If desired, a light grating of Parmigiano Reggiano.

Bianchetto truffle in two moments

Bianchetto expresses itself best when used in two distinct stages:

  • While tossing — a portion chopped or grated integrates into the cream, lending fragrance and flavour to the whole dish
  • Raw as a finish — slices added at the very last moment keep the volatile aroma fully intact, released by the heat of the plate at the moment of tasting

A delicate balance, where the truffle does not overpower — it accompanies.

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