Tagliatelle al Tartufo Bianco Tagliatelle with White Truffle
This elegant and luxurious pasta dish is a signature of high-end Italian restaurants, featuring fresh, seasonal white truffles shaved tableside for a truly memorable dining experience.
Ingredients
4 servings dried tagliatelle pasta
50g unsalted butter
2 cloves garlic, finely chopped
1 sprig fresh thyme
1/2 cup heavy cream
1/4 cup grated Parmigiano Reggiano cheese, plus extra for finishing
Freshly ground black pepper, to taste
1 white truffle (Tuber magnatum), shaved for garnish (optional, depending on availability and season)
THE SECRETS
"A symphony of simplicity, where the earthiness of the truffle sings in harmony with the richness of the pasta and cheese. An indulgence for the senses."
METHOD
Cook
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
Prepare
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic.
Cream and Cheese
Increase the heat to medium-high and stir in the heavy cream and Parmigiano Reggiano cheese. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly. Season with black pepper to taste.
Combine and finish
Add the drained pasta to the sauce along with 1-2 tablespoons of the reserved pasta water. Toss to coat evenly. Remove from heat.
Serve: Divide the pasta amongst warm plates and top with additional Parmigiano Reggiano cheese. If using, shave the white truffle generously over each serving, ensuring every bite is infused with its unique aroma. Enjoy immediately.
METHOD
Cook
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
Prepare
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic.
Cream and Cheese
Increase the heat to medium-high and stir in the heavy cream and Parmigiano Reggiano cheese. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly. Season with black pepper to taste.
Combine and finish
Add the drained pasta to the sauce along with 1-2 tablespoons of the reserved pasta water. Toss to coat evenly. Remove from heat.
Serve: Divide the pasta amongst warm plates and top with additional Parmigiano Reggiano cheese. If using, shave the white truffle generously over each serving, ensuring every bite is infused with its unique aroma. Enjoy immediately.
