Taglierini with White or Black Truffle
A refined and enveloping first course, perfect for celebrating special occasions. The fresh egg taglierini are tossed with butter and Parmesan, then enhanced with generous shavings of white or black truffle, for an experience with an unmistakable aroma.
Time
25 minutes
Difficulty
Medium
Ingredients (serves 4):
- 300 g fresh taglierini (or egg pasta such as ribbon noodles)
- 100 g unsalted butter
- 100 g grated Parmigiano Reggiano
- 100 g white truffle (preferably) or black truffle
- ¾ cup of milk (or as needed)
- Salt and pepper to taste
Preparation
- Cook the pasta: Bring a pot of salted water to a boil and cook the taglierini until al dente.
- Prepare the base: In a serving bowl (which will also be used for plating), place the butter in pieces, a little milk, some Parmesan, and a few thin slices of truffle. Place the bowl over the pot where the pasta is cooking so that the steam softens the ingredients. Once melted, remove from the steam and set aside.
- Toss the pasta: Drain the taglierini and transfer them into the bowl with the creamy base. Mix carefully until the sauce is evenly distributed.
- Garnish: Plate the pasta, sprinkle with more Parmesan, and finish with generous shavings of white or black truffle. Serve piping hot.
- Note: If fresh truffles are not available, they can be replaced with white or black truffle sauce, or with an artichoke and black truffle sauce.
Estimated nutritional values per serving
Energy:
2520 kJ
(circa 602 kcal)
Fats
31 g
of which saturated: ~19 g (≈95% NRV*)
Carbohydrates (sugars)
62 g (of which sugars ~6 g)
Protein:
21 g