Tagliolini with Truffles

A fresh truffle will need to be purchased separately, you can find more information under our ‘Pasta & Sauces’ section or click the image at the bottom of the page.

The best way to eat truffles (particularly white truffles) is as simply as possible, you don’t want to interfere with their flavour, so finely slice them wafer thin, either onto pasta, eggs or rice.

We all know truffles are expensive and can reach several thousands of pounds per kilo, but when you know the true fact that you won’t get a nicer bowl of pasta, does it really matter?!

Serves – 2

What you get:
400g x Fresh hand cut egg tagliolini
75g x Truffle butter
125ml x Chicken stock
40g x Grated Parmigiano-Reggiano

Recipe:

1. Add the stock to a large sauté pan and place over medium-high heat to bring to the boil.

2. Reduce the liquid by one-third, then turn the heat on low, add the butter, and gently move the pan back and forth over the burner until the butter melts and is incorporated into the stock.

3. Season to taste with salt and pepper and remove from the heat.

4. Add the tagliolini to boiling salted water and immediately stir to prevent the pasta from sticking together.

5. Cook for around 2 minutes, or until the pasta is al dente. Set aside a ladle of the cooking water and drain the pasta.

6. Carefully rewarm the sauce over a low heat. (If it gets too hot, the sauce could split; if this should happen, swirl in some of the reserved pasta water to re-emulsify.)

7. Add the pasta and some grated Parmigiano Reggiano to the sauce, and toss well to coat.

8. Divide the pasta among warm plates. Use a truffle slicer or a small handheld mandolin to thinly shave the truffles over the top.

Buon appetito!