World Flavors Cookbook

Tagliatelle al Tartufo Nero

Egg tagliatelle tossed in olive oil and butter with fresh black truffle shaved generously over the top.

Cuisine: Italy

Ingredients

• 400g fresh egg tagliatelle
• 50g fresh black truffle (or 2 tbsp truffle paste)
• 50g butter
• 3 tbsp olive oil
• 2 tbsp Parmesan
• Salt

Instructions

1. Cook tagliatelle in well-salted water until al dente.
2. Meanwhile, warm butter and olive oil gently over low heat.
3. Toss drained pasta in the butter-oil mixture.
4. Add a spoon of pasta water if needed.
5. Plate and shave generous amounts of truffle over each serving.