Summer Truffle Tagliatelle Recipe

Boil water

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt (should taste like the sea).

Cook fresh tagliatelle until al dente, 2–3 minutes (follow package if different). Reserve 1 cup of pasta cooking water before draining.

While pasta cooks, heat a wide sauté pan over medium-low heat. Add 1 tablespoon extra-virgin olive oil and 4 tablespoons cultured butter. Allow butter to melt gently.

Add the smashed garlic cloves and minced shallot to the pan. Sweat gently for 2–3 minutes until shallot is translucent and garlic is aromatic but not browned. Remove and discard garlic cloves (they've flavor infused the butter).

Stir in the remaining 2 tablespoons butter and the freshly ground black pepper and 1 teaspoon fine sea salt. Reduce heat to low so the sauce is warm but not sizzling.

Add 1/2 cup of the reserved pasta water to the pan and whisk to create a glossy emulsion with the butter. If the sauce seems thin, simmer 30–60 seconds to concentrate; if too thick, add splashes of the remaining reserved water until it lightly coats the back of a spoon.

Toss the drained tagliatelle into the warm sauce pan. Over low heat, add the finely grated 1 cup Parmigiano-Reggiano and 4 oz torn prosciutto. Using tongs, gently toss the pasta so cheese melts into the sauce and prosciutto warms and softens. Add additional reserved pasta water, 1–2 tablespoons at a time, as needed to reach a silky, clingy consistency. Total tossing time 1–2 minutes.

Taste and adjust seasoning carefully — the prosciutto and cheese are salty; add salt only if needed.

Remove the pan from heat. Immediately stir in the optional 1 teaspoon truffle oil if using (this intensifies truffle aroma).

Divide the tagliatelle between 4 warmed plates (servings). Using a microplane or truffle slicer, shave the 20 g of fresh Italian summer truffle thinly over the plated pasta, distributing evenly. Finish with an extra tablespoon of finely grated Parmigiano-Reggiano on each plate and a few torn pieces of prosciutto for presentation.

Garnish with a small handful of microgreens or baby arugula if desired and finish with a light crack of black pepper. Serve immediately — recommend diners take a first bite while truffle aroma is strongest.