White Truffle Tagliolini
TOTAL 20 MIN; SERVES 4
This pasta dish perfectly
showcases the white truffle’s
musky qualities. Use the
tagliolini recipe on 58 or
purchase fresh spaghetti.
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 truffles,
shaved
- Bring a large pot of water
to a rolling boil over high.
Season with salt. Add pasta
and stir gently with a spoon
to ensure it is not sticking
together. 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, trans-
fer 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 remain-
ing^1 / 4 cup butter and shake
and stir pan until the simmer-
ing water reduces slightly and
forms a creamy sauce that
clings to the pasta. Remove
from heat, sprinkle in cheese,
and continue stirring until
pasta cooking liquid partially
absorbs and forms a gentle
sauce. If pasta dries out with-
out creating a sauce, add a
splash more cooking liquid.
Divide pasta among 4 bowls,
and top with shaved truffles.
Serve immediately. —F&W
WINE Aromatic Piedmontese
red: 2016 Renato Ratti
Battaglione Barbera d’Asti.