A refined and aromatic recipe, a symbol of the elegance of Italian cuisine. Perfect for special occasions or a gourmet dinner.
Tagliatelle with Truffle
Ingredients
- 250 g fresh egg tagliatelle
- 30 g butter
- 1 small black truffle (about 20 g)
- Salt, to taste
- Black pepper, to taste
- Grated Parmigiano Reggiano (optional)
Method
- Gently clean the truffle with a damp cloth.
- Grate half of it and set the other half aside to slice over the dish.
- Melt the butter in a pan over low heat.
- Cook the tagliatelle in salted water for 2–3 minutes.
- Drain and add them to the pan with the butter and grated truffle.
- Mix well and add black pepper.
- Serve topped with truffle shavings and, if desired, a little Parmigiano.