Italian 15 min

Tagliolini al Tartufo

Name: Tagliolini al Tartufo
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200g fresh tagliolini or angel hair pasta; 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 2 cloves garlic, very gently crushed (not minced); ½ cup dry white wine; ½ cup pasta cooking water; 1 oz fresh black truffle, thinly shaved (or 1 teaspoon black truffle paste + 1 tablespoon truffle oil); 1 oz Parmigiano Reggiano, very finely grated; Salt and white pepper to taste

quick

Ingredientsfor 2

560

Cal

18g

Protein

66g

Carbs

24g

Fat

1200g fresh tagliolini or angel hair pasta
22 tablespoons unsalted butter
32 tablespoons extra virgin olive oil
42 cloves garlic, very gently crushed (not minced)
5½ cup dry white wine
6½ cup pasta cooking water
71 oz fresh black truffle, thinly shaved (or 1 teaspoon black truffle paste + 1 tablespoon truffle oil)
81 oz Parmigiano Reggiano, very finely grated
9Salt and white pepper to taste

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Instructions

1
Heat butter and olive oil in a large skillet over medium-low heat. Add the crushed garlic cloves and let them warm in the fat for 3 minutes to infuse — do not let them color. Remove and discard the garlic.
2
Add wine and increase heat to medium, simmering until wine is reduced by half. Add pasta water and bring to a gentle simmer.
3
Cook fresh tagliolini in salted boiling water for just 1–2 minutes until barely al dente. Drain and immediately transfer to the skillet. Toss vigorously over medium heat, adding more pasta water as needed, until a glossy, emulsified sauce coats the pasta.
4
Remove from heat, add half the Parmigiano, and toss again. Divide between warmed plates. Shave fresh truffle generously over each portion, or drizzle with truffle oil and paste. Finish with remaining Parmigiano and white pepper. Serve immediately — truffle is best eaten warm.