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Ingredients
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Pasta
Truffle Butter Sauce
Finish & Garnish
Method
Pasta
Boil water and cook pasta
Bring a large pot of water to a rolling boil. Add the coarse salt. Add the fresh tagliolini and cook until al dente — for fresh tagliolini about 2–3 minutes; if using dried, follow package timing. Stir gently to separate.
Before draining, ladle and reserve about 250 ml of the starchy cooking water. Drain the pasta quickly and set aside in the colander while you finish the sauce (do not rinse).
Truffle Butter Sauce
Prepare truffle
If using a fresh truffle, clean gently with a soft brush or damp cloth and finely grate or thinly shave about 20 g. If using preserved truffle in oil, chop finely and include the oil as part of the truffle oil measurement; reduce separate truffle oil to ½ tsp if using preserved truffle in oil.
Infuse butter
In a wide sauté pan over low–medium heat, melt the unsalted butter with the extra-virgin olive oil. Add the lightly crushed garlic clove and let it sizzle gently for 1–2 minutes to perfume the fat — do not brown. Remove and discard the garlic clove.
Add truffle
Add the grated or chopped truffle to the warm butter. Stir to combine and let the truffle gently release its aroma for about 1 minute. Add the truffle oil, freshly ground black pepper, and fine sea salt; stir to emulsify.
Finish & Serve
Emulsify pasta with sauce
Return the drained pasta to the pan with the truffle butter over low heat. Add 3–4 tablespoons (45–60 ml) of the reserved pasta water and begin tossing or stirring vigorously to coat the pasta. Gradually add the grated Parmigiano-Reggiano (and Pecorino if using) a handful at a time while continuing to toss, adding more pasta water as needed to create a silky, glossy emulsion that clings to the pasta. Total added water will be about 60–180 ml depending on pasta and desired sauciness.
Taste and adjust seasoning with salt and pepper. If the sauce seems thin, cook gently for 30–60 seconds to reduce; if too thick, add a splash more reserved pasta water.
Plate and garnish
Divide the tagliolini among warmed plates. Finish each plate with a light drizzle of extra-virgin olive oil or a few drops of truffle oil, scatter the fresh parsley if using, and top with additional shaved truffle and a final dusting of grated Parmigiano. Serve immediately.