Shaved Black Winter Truffle Recipe

Bring a large pot of salted water to a rolling boil for the pasta. Reserve a large heatproof bowl and grater (microplane or truffle slicer) for shaving the truffle just before serving.

If the truffle has dirt, gently brush and wipe with a soft brush or damp paper towel; do not soak. Store whole truffle in a cool spot until ready to shave.

Cook the tagliatelle in the boiling salted water according to package instructions until just shy of al dente (about 1–2 minutes less than recommended). Reserve 3/4 cup of the pasta cooking water, then drain pasta and set aside in the colander while you finish the sauce.

Sauté aromatics

In a large sauté pan over medium heat, add 1 tablespoon olive oil and 4 tablespoons unsalted butter. When butter is melted and foam subsides, add the crushed garlic clove and minced shallot. Sauté gently for 1–2 minutes until translucent and aromatic, taking care not to brown the garlic. Remove and discard the garlic clove after it has perfumed the butter (optional).

Deglaze and reduce

Pour in 1 cup of chicken or vegetable stock to deglaze the pan, scraping any bits from the bottom. Increase heat slightly and simmer until the stock reduces by about half (3–5 minutes).

Finish sauce

Lower the heat to medium-low. Stir in 1/4 cup heavy cream and 1/2 cup grated Parmesan. Allow the cheese to melt gently into the sauce, stirring until smooth. If the sauce seems too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach a silky consistency. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir in the lemon zest and 1 tablespoon chopped parsley.

Add the drained pasta directly to the sauce pan. Toss continuously over low heat for 1–2 minutes so the pasta finishes cooking in the sauce and becomes evenly coated. If necessary, add additional reserved pasta water, a tablespoon at a time, to loosen and help the sauce cling to the noodles.

Off the heat, add 1 teaspoon cold butter and 1 teaspoon olive oil to the pasta and toss briefly to add gloss and mouthfeel.

Divide the pasta between 2 warm plates (recipe yields 2 servings). Using a microplane, truffle slicer, or very sharp knife, shave the black winter truffle directly over each plated portion. Aim for generous, even shavings so the aroma is front-and-center.

Drizzle a scant 1/2 teaspoon extra-virgin olive oil over each plate, sprinkle a pinch of flaky sea salt, and add a final turn of freshly ground black pepper. Garnish with the remaining chopped parsley if desired.

Serve immediately so the truffle aroma remains intense.