Tagliolini al Tartufo

Pasta

• 250 g fresh tagliolini

• 2 tbsp unsalted butter

• 30 g Parmigiano Reggiano, finely grated

• 20–30 g black truffle, thinly shaved

• 1 tbsp extra virgin olive oil

• Sea salt

• Freshly cracked black pepper

Optional Garnish

• Fresh chives

• Additional Parmesan

• Extra truffle shavings

1. Step — Prepare the Pasta
   Bring a large pot of generously salted water to a boil. Cook the fresh tagliolini for 2–3 minutes, or until al dente. Reserve about 100 ml of the pasta water before draining.

   
   

2. Step — Brown the Butter
   While the pasta cooks, melt the butter in a large pan over medium heat. Allow it to foam gently until it develops a light golden colour and a rich, nutty aroma. Be careful not to let it burn.
   
   

3. Step — Create the Sauce
   Add a splash of the reserved pasta water to the browned butter and stir until it forms a silky emulsion. Add the cooked tagliolini and toss gently to coat every strand. Remove the pan from the heat before stirring in the grated Parmigiano Reggiano until smooth and creamy.
   
   

4. Step — Finish with Truffle
   Season with freshly cracked black pepper and a small drizzle of olive oil. Plate the pasta immediately and generously shave the black truffle over the top while still warm, allowing its aroma to develop naturally.
   
   

5. Step — Serve
   Finish with additional Parmesan, fresh chives if desired and a final shaving of black truffle. Serve immediately while the pasta is hot and the flavours are at their most expressive.

Chefs Note This dish is a celebration of restraint. With only a handful of carefully selected ingredients, every element matters. Use the finest butter, authentic Parmigiano Reggiano and fresh black truffle whenever possible, allowing simplicity and craftsmanship to take centre stage.