Ingredients
Scale
- 250 grams tagliatelle
- 50 grams black truffle, thinly shaved (or 1–2 tsp truffle oil)
- 100 grams butter, at room temperature
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Parmesan cheese, freshly grated, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to package instructions.
- Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Melt the butter in a large skillet over low heat and add the minced garlic; cook gently for 30–60 seconds until fragrant but not browned.
- Add about 1/4 cup of the reserved pasta water to the skillet and stir to make a light sauce.
- Toss the drained tagliatelle into the skillet and mix well so the butter sauce coats every strand; add more reserved water if needed to loosen the sauce.
- Stir in most of the shaved truffle (or 1 tsp truffle oil), keeping a little for garnish; mix gently so the truffle aroma infuses the pasta.
- Season with salt and freshly ground pepper to taste.
- Serve immediately, topping each portion with grated Parmesan and the remaining truffle shavings.
Notes
Use low heat when warming the truffle or truffle oil to preserve aroma. Save reserved pasta water for a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian