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Tagliatelle with Butter and Truffle
The simplest luxury — fresh tagliatelle tossed in truffle butter with shaved parmesan. Adding the parmesan off the heat and tossing vigorously with a splash of pasta water turns the butter into a silky sauce that clings to the pasta instead of pooling at the bottom.
Ingredients
Instructions
Cook tagliatelle al dente; reserve 1 cup water.
Melt truffle butter with truffle paste.
Toss pasta in butter with pasta water.
Off heat add parmesan; toss until silky. Serve with lots of black pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
