Tagliolini with black truffle

Tagliolini with black truffle

Taglioni con tartufo nero

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
400g fresh taglioni
salt
pepper
85g butter
55g fresh black truffle, cleaned and finely sliced
a few drops truffle oil, (optional)
55g parmesan, grated

Method

  1. While the pasta is boiling in plenty of salted water, melt the butter in a pan, then add the sliced truffle with a few drops of truffle oil. (If using Alba truffle, the oil is not necessary.)
  2. Drain the pasta, reserving a few tablespoons of water, and put in the pan with the butter and truffle. Add the Parmesan and some salt and pepper. Mix together well, using a little of the reserved cooking water, and serve immediately with more truffle and/or more Parmesan if you like.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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