60
HANDBOOK
DECEMBER 2018White Truffle Tagliolini
TOTAL 20 MIN; SERVES 4Generous portions of this pasta
dish perfectly showcase the
white truffle’s heady aroma. Use
the tagliolini recipe on p. 58, or
purchase fresh spaghetti. Now is
the time to break out a great bot-
tle of wine to balance the creami-
ness of the dish with acid.1 lb. fresh tagliolini or
spaghetti
Kosher salt
1 / 2 cup best-quality butter (4
oz.), divided
2 oz. Parmesan cheese,
grated (about^1 / 2 cup)
1 oz. fresh Alba truffle,
shaved- Bring a large pot of water to a
rolling boil over high. Season
lightly with salt. Add pasta, and
stir gently with tongs. Boil until
pasta is cooked but still slightly
chewy, about 2 minutes. - While pasta cooks, melt^1 / 4 cup
butter in a large skillet over high.
Using tongs, transfer cooked
pasta to skillet, and stir to evenly
coat with butter. Use a ladle to
add about 1 cup pasta cooking
liquid to skillet, and continue
stirring rapidly. Add remaining^1 / 4
cup butter, and shake and stir
pan until the simmering water
reduces slightly and forms a
creamy sauce that clings to the
pasta. Remove from heat, sprin-
kle pasta with cheese, and con-
tinue stirring until pasta partially
absorbs cooking liquid and
forms a creamy sauce. If pasta
looks dry, add a splash more
cooking liquid. Divide pasta
among 4 bowls, and top with
shaved truffles. Serve
immediately.
WINE Aromatic Piedmontese
red: 2016 Renato Ratti
Battaglione Barbera d’Asti