Black Truffle Tagliolini with Parmesan Butter Emulsion

⏱ 25 min · Serves 2

Silky ribbons of egg tagliolini cloaked in a glossy Parmesan butter emulsion, then buried under a snowdrift of shaved black truffle. Four minutes of cooking, a lifetime of showing off — this is the dish that makes a Tuesday feel like a table at a Piedmont trattoria.

Per serving: 875 kcal · 26.0g protein · 88.0g carbs · 46.0g fat

Ingredients

• 250g fresh egg tagliolini (or tagliatelle cut thin)
• 70g cold unsalted butter, diced
• 50g Parmigiano Reggiano, finely grated, plus extra to finish
• 1 small fresh black truffle (15–20g), brushed clean
• 1 tsp black truffle paste or 1 tsp truffle oil (optional, for depth)
• 1 small garlic clove, peeled and left whole
• 2 tbsp dry white vermouth or white wine
• Fine sea salt, for the pasta water
• Freshly cracked black pepper
• 1 tbsp finely chopped chives (optional)

Method

1. Bring a large pan of water to the boil and salt it well (about 10g per litre).
2. Melt 20g of the butter gently in a wide sauté pan over low heat with the whole garlic clove. Let it perfume the butter for 2 minutes without browning, then discard the garlic.
3. Add the vermouth and let it bubble away for 30 seconds. Turn the heat off.
4. Drop the tagliolini into the boiling water and cook for 2–3 minutes, until just al dente. Reserve a mugful of starchy cooking water.
5. Lift the pasta straight into the sauté pan with tongs, along with 100ml of the pasta water. Set over medium heat.
6. Add the remaining cold butter a few cubes at a time, swirling and tossing the pan constantly, so it emulsifies into a glossy sauce rather than splitting.
7. Off the heat, shower in the grated Parmigiano and toss vigorously, loosening with more pasta water until the sauce coats each strand like silk. Stir in the truffle paste if using. Season with pepper and a pinch of salt.
8. Twirl into warm shallow bowls using a carving fork. Shave the fresh black truffle generously over the top, add a little more Parmigiano and the chives, and serve immediately.