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Complete Mushroom Book published by Quadrille. Photograph by Alastair Hendy
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Tagliatelle con Tartufi

Tagliatelle with White Truffles

One of the most popular and sought-after dishes in Alba is freshly made tagliatelle with white truffle, a combination of simple pasta with the sophisticated, rich taste of the truffle. Truffles are found from October through to the end of January in the district of Piedmont. They are highly prized - and highly priced.

Serves 4

450g (1 lb) home-made tagliatelle
115g (4 oz) unsalted butter
55g (2 oz) Parmesan, freshly grated (preferably from a newly opened Parmigiano Reggiano)
1 small white truffle
Salt and pepper to taste

Cook the tagliatelle al dente as usual, then drain, reserving a little of the cooking water as you think it needs, then mix in the Parmesan. Season with salt and pepper. Present the tagliatelle to your guests served in separate warm plates. Shave the precious truffle directly on to each, and serve with a green salad including some wild rocket.


This recipe is from:

  • An Invitation to Italian Cooking
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