Pasta al Tartufo Nero - Tagliolini with black truffle & butter
This fine pasta al Tartufo Nero is a luxurious but simple dish. Tagliolini are tossed in butter and finished with black truffle and parmesan. The flavors are deep, nutty and earthy, while the texture remains creamy and velvety. Perfect for special occasions or an Italian moment of indulgence at home. This dish proves that simplicity and quality are the true keys to perfection - especially when accompanied by a great Chardonnay.
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Truffle slicer
- 1 Cooking spoon
- 1 Cutting board & knife
Ingredients
Pasta
- 200 g Tagliolini or fresh egg noodles
- Salt
Sauce
- 50 g Butter
- 20 g Parmesan cheese Freshly grated
- 10 g black truffle freshly planed
- 2 Tbsp pasta water
- Pinch of salt & pepper
Decoration
- A few slices of truffle
- Some parmesan for sprinkling
Preparation
Cook pasta
- Cook the tagliolini in plenty of salted water until al dente.
- Collect 2 tablespoons of pasta water.
Prepare the sauce
- Melt the butter in a pan and brown lightly.
- Add the pasta water and Parmesan, stir until smooth.
Finishing pasta
- Toss the pasta in the sauce and grate the truffle over it.
- Season to taste with salt and pepper.
Sideboards
- Arrange on plates and garnish with more truffle slices.
Recommended sides:
- Lamb's lettuce with walnut dressing
- Crostini with herb butter
- Glazed fennel with lemon
Nutritional values per portion
Calories: 720kcalCarbohydrates: 62gProtein: 20gFat: 42g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat