Black Truffle Tagliatelle Recipe

1. Bring a large pot of water to a rolling boil. Add 2 tbs coarse salt. Add the tagliatelle and cook according to package instructions (fresh 2–4 minutes, dried 7–9 minutes) until al dente. Reserve about 200 ml of the starchy cooking water, then drain the pasta and set aside.

2. Sweat aromatics

While the pasta cooks, heat 1 tbs olive oil and 100 g unsalted butter in a wide sauté pan over medium-low heat. When the butter has melted and begins to foam slightly, add the minced shallot and cook gently for 3–4 minutes until translucent and very soft (do not brown). Add the minced garlic and cook for 30–45 seconds until fragrant.

3. Deglaze and reduce

Increase heat to medium, add 30 ml dry white wine (if using) and simmer until the wine has mostly evaporated (about 1–2 minutes). This step lifts flavor from the aromatics and adds acidity to balance the butter.

4. Finish the sauce

Reduce heat to low and pour in 120 ml heavy cream, stirring to combine. Simmer gently for 2 minutes to thicken slightly. Stir in 60 g grated Parmigiano-Reggiano until melted and emulsified. Add 1 tsp black truffle oil, 1 tsp freshly ground black pepper, 1 tsp fine sea salt (adjust to taste), and the lemon zest from half a lemon. Keep the sauce warm on the lowest heat — do not let it boil.

5. Add truffle

Fold in 8 g thinly shaved fresh black truffle (or preserved truffle) into the sauce so the truffle warms and releases aroma. Reserve a few extra thin shavings for garnish.

6. Add the drained tagliatelle to the sauté pan with the sauce. Toss gently with tongs or two forks to coat the pasta, adding up to 200 ml reserved pasta water a splash at a time as needed to loosen and create a silky emulsion. Toss for 1–2 minutes until sauce clings to the pasta and the texture is creamy.

7. Taste and adjust seasoning with additional salt, pepper, or a drop more truffle oil if desired.

8. Serve immediately plated into warm bowls. Finish each portion with a few extra thin truffle shavings, a light sprinkle of extra Parmigiano-Reggiano (about 5–10 g per serving), and optional microgreens or chopped parsley for color.

9. If using whole fresh truffle, shave a little at the table for each portion to maximize aroma.