Tagliolini with truffles are a typical first course from the Italian region of Piedmont. They are refined and elegant, but above all simple to prepare.
The touch of refinement and taste is undoubtedly given by the combination of the equally white truffle of Alba, which thanks to its unmistakable aroma makes this first course a great autumnal classic of Piedmontese cuisine.
Here is the original Piedmontese version of tagliolini al tartufo bianco!
Ingredients of tagliolini al tartufo bianco
500 gr of tagliolini fresh pasta
1 tablespoon Urbani White Truffle Butter
100 gr white truffle, shaved using a truffle shaver
How to cook tagliolini al tartufo bianco
Bring enough water to boil and salt once boiling.
Cook the tagliolini in the boiling water until tender yet al dente, about 2 minutes. Meanwhile, heat
the tablespoon of white truffle butter in a medium-sized saucepan until the butter has melted, careful not
to let it burn.
Drain the pasta, reserving some of the cooking water, and add the pasta to the pan with the truffle
Toss over high heat to coat the pasta, adding pasta cooking water if necessary to keep the sauce
from getting too dense. Divide equally among 4 heated pasta bowls, shave fresh white truffle on top of
each plate and serve immediately.
Not ready to make tagliolini al tartufo at home? You can also try them by tasting our truffle menu at Eataly Arabia and get to know the most famous tuber in the world by attending our special tastings!