Entree: San Marino – Tagliatelle al tartufo (Tagliatelle with truffle)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) fresh tagliatelle
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 shallots, finely minced (approx. 3 oz (85 g))
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) pasta cooking water, reserved (plus more as needed)
- 1 cup (100 g) freshly grated Parmigiano-Reggiano
- 1 oz (28 g) fresh black truffle, thinly shaved (or to taste)
- 1 tbsp (15 ml) truffle oil (optional, if truffle is not abundant)
- Salt, to taste
- Freshly ground black pepper, to taste

Show original ingredient measurements

- 12 oz (340 g) fresh tagliatelle
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 shallots, finely minced (approx. 3 oz / 85 g)
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) pasta cooking water, reserved (plus more as needed)
- 1 cup (100 g) freshly grated Parmigiano-Reggiano
- 1 oz (28 g) fresh black truffle, thinly shaved (or to taste)
- 1 tbsp (15 ml) truffle oil (optional, if truffle is not abundant)
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the fresh tagliatelle until al dente, about 2–4 minutes depending on thickness; reserve 1/2 cup (120 ml) of the cooking water before draining.
2. While the pasta cooks, heat the olive oil and 2 tablespoons (28 g) of the butter in a wide skillet over medium heat; add the minced shallots and sauté until soft and translucent, about 3–4 minutes.
3. Pour in the white wine and simmer until reduced by half, 2–3 minutes, then add 1/2 cup (120 ml) of the reserved pasta water and bring to a gentle simmer.
4. Add the drained tagliatelle to the skillet and toss to coat; remove from heat and add the remaining 2 tablespoons (28 g) of butter and the grated Parmigiano-Reggiano, tossing rapidly so the sauce becomes glossy and emulsified; add more reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Season with salt and freshly ground black pepper to taste; if using, drizzle the truffle oil and toss once more.
6. Divide among plates and finish by shaving the fresh black truffle over each portion generously; serve immediately.