Pasta with truffle butter

Pasta with truffle butter

Tagliolini con burro al tartufo

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

I was brought up with truffles, not because my family was rich but because my father was a friend of a trifolau, someone who searches with their dogs for the precious fungus (I now have my own, the very special Sandrino, in Asti). When, very rarely, we had a truffle, my mother would make fresh egg tagliolini, the thinnest type of flat tagliatelle. This recipe approximates the taste of that dish, without reflecting its hefty price tag!

Ingredients

Quantity Ingredient
400g fresh or dried egg tagliolini
salt

Sauce

Quantity Ingredient
100g truffle butter
60g parmesan, freshly grated

Method

  1. Cook the pasta in plenty of boiling salted water until al dente: for fresh pasta about 2–4 minutes; for dried pasta, follow the instructions on the packet. When ready, drain, reserving 6 tablespoons of the pasta cooking water.
  2. Put the butter in a pan and melt, then add the reserved pasta cooking water for moisture. Add the drained pasta and Parmesan and toss well to combine. Serve hot.

To make it more special

  • If you are lucky enough to have some, shave 50 g fresh white truffle from Alba on to the pasta to make it extra special. The black Périgord truffle doesn’t have enough smell for this dish, but can be combined with the butter to give extra flavour.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again