Classic Tagliatelle al Tartufo: The Bella Firenze Way

Often, the dishes that look the simplest are the hardest to master because there is nowhere to hide. Our Tagliatelle al Tartufo has only four meaningful ingredients: pasta, butter, parmesan, and truffle. When you use only four ingredients, they must be spectacular.

Ingredients

• •400g fresh handmade Tagliatelle
• •100g high-quality unsalted European butter
• •1 cup finely grated Parmigiano-Reggiano (24 months aged)
• •Fresh black truffle (or high-quality truffle paste)
• •Sea salt and freshly cracked black pepper

Method

1. Bring a large pot of aggressively salted water to a rolling boil. It should taste like the Mediterranean sea.

2. In a large skillet over very low heat, melt the butter gently. Do not let it brown. If using truffle paste, stir it into the melting butter now.

3. Drop the fresh tagliatelle into the boiling water. Because it is fresh, it will only take 2-3 minutes. Before draining, reserve 1 cup of the starchy pasta water.

4. Transfer the pasta directly to the skillet with the butter. Add half the parmesan and a splash of the pasta water. Toss vigorously! This is the secret—the agitation binds the starch, fat, and cheese into a glossy, emulsified sauce.

5. Serve immediately on warmed plates, showering each portion with the remaining parmesan and freshly shaved black truffle.