Ingredients
200 g fresh egg tagliolini pasta
30–40 g fresh truffle (black or white, depending on the season)
40 g high-quality butter
1 tablespoon delicate extra virgin olive oil
Salt to taste
Grated Parmigiano Reggiano cheese (optional, only for black truffles)
1. Prepare the base
Melt the butter in a large frying pan over a low heat together with the oil. The aim is to obtain a soft cream, without frying it.
2. Cook the pasta
Bring a pot of salted water to the boil and cook the tagliolini for a few minutes. They should remain al dente.
3. Stir in the butter
Transfer the pasta to the pan with the butter, add a ladleful of the cooking water and stir until you obtain a silky consistency.
4. Add the truffle
Turn off the heat and add half of the grated or thinly sliced truffle. Stir gently.
5. Serve
Serve immediately and finish with the rest of the fresh truffle sliced directly onto the plate.
Tips for perfect results
For white truffles, avoid Parmesan cheese as it will mask the aroma.
For black truffles, you can add a tablespoon of hot water to the pan to enhance the aroma.
Use high-quality egg pasta, preferably rolled thin.
Lightly heat the plate before serving to preserve the aromas.
