Tagliolini con Tartufo: Tagliolini with Truffles

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.

Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

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  • on August 11, 2014

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    I was looking for a way to showcase a small jar of minced black truffles, and made this with a half-pound of tagliatelli. The pasta allows the earthy truffles to shine, and the butter and Parmigiano-Reggiano complement it perfectly. Be sure to add some pasta water and reduce the sauce for best results.

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  • on January 05, 2013

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    I made this the way it was made on the episode, where they mixed the butter, at room tempeture, with the cheese then put it in the cooked pasta. This makes all the difference in the world. I had no truffles and it was still soooo good.



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