Egg Tagliatelle Tartufo Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons of fine sea salt.

Cook the egg tagliatelle according to package instructions until just al dente (fresh tagliatelle: 2–3 minutes; dried fresh-style: 4–5 minutes). Reserve 180 ml of pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams, add the sliced mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes.

Stir the mushrooms, continue to cook until they release their liquid and become golden, about 3–4 more minutes. Season lightly with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper while cooking.

Push mushrooms to the side of the pan, add remaining 2 tablespoons butter. Add the minced shallot and cook over medium heat until softened and translucent, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant (do not brown).

Deglaze the pan with 60 ml dry white wine, scraping up any browned bits. Let the wine reduce by about half, 1–2 minutes.

Add 120 ml stock and bring to a gentle simmer. Stir in 2 teaspoons black truffle purée until incorporated.

Stir in 120 ml heavy cream and simmer gently until the sauce slightly thickens, about 2–3 minutes. Taste and adjust salt (add up to remaining 2 teaspoons fine sea salt if needed) and add 1 teaspoon freshly ground black pepper and 1 teaspoon lemon juice to brighten the sauce.

If the sauce seems too thick, loosen with a few tablespoons of reserved pasta water; if too thin, simmer a bit longer to concentrate.

Add the drained tagliatelle directly to the pan with the sauce. Toss gently with tongs so the pasta is completely coated. Add 2–4 tablespoons reserved pasta water as needed to create a silky emulsion and help the sauce cling to the noodles.

Remove the pan from heat. Add 60 g grated Parmigiano-Reggiano and the 1 tablespoon finishing olive oil (or melted butter). Toss until the cheese melts into the sauce and forms a glossy coating. Taste and adjust seasoning.

Plate the pasta. Finish each portion with a generous sprinkling of the remaining 20 g Parmigiano-Reggiano, a light drizzle of extra-virgin olive oil (or a small knob of butter), chopped parsley if using, and a small spoonful of extra truffle purée or a few shavings of fresh black truffle if available.

Serve immediately while hot.