Whole Black Truffle Butter Tagliatelle

This tagliatelle is simple, rich, and built to let Whole Black Truffle shine. Butter, parmesan, pasta water, and thin truffle slices come together in a glossy sauce that feels like a restaurant dish made at home.

Prep 10 min

Cook 10 min

Total 20 min

Serves 2

Difficulty Easy

Ingredients

What You’ll Need

200 g tagliatelle, fettuccine, or linguine
3 tablespoons unsalted butter
1/3 cup finely grated parmesan cheese, plus more for serving
2–4 tablespoons reserved pasta water, as needed
1 TruffLove Whole Black Truffle, thinly sliced or shaved
Black pepper, to taste
Salt, to taste
Optional: fresh chives or parsley, finely chopped

Method

How to Make It

Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve 1/2 cup pasta water before draining.
In a large skillet over low heat, melt the butter gently.
Add the drained pasta and 2 tablespoons reserved pasta water. Toss until the pasta is coated and glossy.
Add parmesan and black pepper. Toss again, adding more pasta water as needed to create a silky sauce.
Remove the skillet from heat.
Add thin slices of TruffLove Whole Black Truffle and toss gently, reserving a few slices for the top.
Taste and adjust with salt if needed.
Serve immediately with extra parmesan, fresh herbs if using, and the remaining truffle slices on top.

Pairing Note

Beautiful with a crisp white wine, sparkling water with lemon, grilled mushrooms, roasted chicken, or a small green salad. Serve immediately so the warmth of the pasta releases the aroma of the truffle.

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