Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fresh tagliatelle and cook until al dente, 2–3 minutes (fresh pasta cooks quickly). Reserve 1 cup (240 ml) of pasta cooking water, then drain the pasta, leaving it slightly wet.

Truffle Sauce

Sauté aromatics

While pasta cooks, heat a wide sauté pan over medium heat. Add the butter and olive oil. When butter melts and begins to foam, add the minced shallot and cook, stirring, until translucent and softened, about 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant; do not brown.

Deglaze and reduce

Pour in the white wine to deglaze the pan, scraping any fond from the bottom. Increase heat slightly and reduce wine by half, about 1–2 minutes.

Build sauce

Add the stock and bring to a gentle simmer for 2 minutes. Stir in the heavy cream and simmer gently until sauce thickens slightly, about 2–3 minutes. Reduce heat to low.

Finish sauce with cheese and truffle

Stir in the grated Parmesan until melted and smooth. Add the finely shaved truffle (or truffle in oil) and lemon zest. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If you prefer stronger truffle aroma, add 1 teaspoon truffle oil now. Taste and adjust seasoning.

Emulsify with pasta water

Add the drained tagliatelle to the pan and toss to coat. Add reserved pasta water a few tablespoons at a time as needed to loosen and emulsify the sauce, using about 60–120 ml to achieve a silky consistency. Toss constantly for 1–2 minutes until sauce clings to the pasta.

Finish & Serve

Remove the pan from heat. Divide the tagliatelle among 4 warmed plates or bowls. Spoon generous dollops (about 50 g each) of stracciatella onto the center of each portion so it begins to melt into the hot pasta.

Top each plate with additional shaved truffle (about 1–1.5 g per plate) and a light grind of black pepper. Scatter microgreens or chopped chives if using.

Serve immediately so the stracciatella is creamy and the truffle aroma is at its peak.