Tagliolini black truffle
This is the season! December is the hottest season for black and white truffles.
Nowadays truffles get harvested in Italy and just a few days later they can get delivered right to your doorsteps. Because of that, along with the high demand and being so hard to harvest, fresh truffles can get very pricey.
In this recipe, we are using some flavorful and very affordable products to help us achieve that distinguish, and delicious, truffle flavor: a truffle butter and a truffle sauce. If you are looking to enhance your culinary experience add some fresh winter black truffle , also available on pre-order.
Tagliolini pasta is the perfect shape for this recipe: very thin, but yet robust. Made in Italy with a few simple ingredients: semolina flour, eggs and water, just like tradition teaches us.
Difficulty: Easy
Time of Preparation: 5 min
Time of Cooking: 15 min
Doses for: 4 people
INGREDIENTS
1 bag fresh tagliolini all’uovo
2 tablespoons truffle butter
2 tablespoons truffle sauce
2 tablespoons unsalted butter
1 cup grated Parmigiano Reggiano
salt
black Pepper
2oz fresh black truffles (optional)
PREPARATION
1. Bring a large pot of salted water to a boil.
2. In a large sauté pan, melt the truffle butter and the truffle sauce on low heat.
3. When the water is boiling add the taglioni pasta. Cook for 3 minutes for al dente.
4. Drain the pasta, but reserve at least two cups of pasta water.
5. Add the unsalted butter to pan, turn the heat on medium-high, stirring continuously so the pasta can absorb the sauce.
6. Add one cup of pasta water. Turn the heat on high and keep on mixing. Turn the heat on medium, and add a generous drizzle of EVVO, at least 2 tablespoons.
7. Turn off the heat, add ½ cup of Parmigiano with ½ cup of pasta water. Stir vigorously to make the sauce creamer.
8.If you have some, now would be the time to shave some fresh black truffles into the pasta.
9. Divide the pasta in 4 bowls, top with the all the sauce, more grated Parmigiano and nice drizzle of olive oil.
10. Buon appetito!
