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How to Make Decadent Tagliatelle al Tartufo with Black Truffle Oil

Elevate your pasta night with this exquisite Tagliatelle al Tartufo recipe. Fresh egg pasta is tossed in a velvety sauce made with butter, Parmesan, and the star ingredient - black truffle oil. This restaurant-quality dish brings the flavors of Italian luxury right to your home kitchen.

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Recipe Details

Prep Time

10 minutes

Cook Time

15 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Tagliatelle al Tartufo is a luxurious Italian pasta dish that showcases the earthy, aromatic flavors of black truffles. This elegant recipe combines silky egg pasta with a rich, creamy sauce infused with truffle oil for a truly indulgent dining experience.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 400g fresh tagliatelle pasta
  • 60g unsalted butter
  • 2 cloves garlic, minced
  • 240ml heavy cream
  • 100g Parmigiano-Reggiano cheese, finely grated
  • 2 tablespoons black truffle oil
  • 1 small black truffle, finely shaved (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil.

  2. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

  3. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let it simmer for 3-4 minutes, stirring occasionally.

  4. Meanwhile, cook the tagliatelle in the boiling water according to package instructions until al dente, usually 2-3 minutes for fresh pasta.

  5. Add the grated Parmigiano-Reggiano to the cream sauce, stirring until melted and smooth.

  6. Drain the pasta, reserving 1/2 cup of pasta water.

  7. Add the cooked tagliatelle to the skillet with the sauce, tossing gently to coat. If the sauce is too thick, add a little pasta water to reach desired consistency.

  8. Remove the skillet from heat and drizzle in the black truffle oil. Toss to combine.

  9. Season with salt and freshly ground black pepper to taste.

  10. Plate the pasta and garnish with shaved black truffle (if using) and chopped parsley.

  11. Serve immediately, with additional grated Parmigiano-Reggiano on the side if desired.

Chef's Notes

  • For the best flavor, use high-quality black truffle oil and fresh tagliatelle pasta.
  • If fresh truffles are not available or too costly, you can omit them and rely on the truffle oil for flavor.
  • To prevent the sauce from breaking, make sure to remove it from heat before adding the truffle oil.
  • This dish is best served immediately, as the pasta can become gummy if left to sit.
  • For a lighter version, you can substitute half of the cream with pasta cooking water.

Nutritional Info

Per serving (approximate):

  • Calories: 650
  • Protein: 20g
  • Fat: 45g
  • Carbohydrates: 50g
  • Rich in calcium and vitamin A from the cream and cheese

Serving Suggestions

Serve this luxurious pasta as the star of your meal, accompanied by a crisp green salad with a light vinaigrette to balance the richness. A glass of dry white wine, such as Pinot Grigio or Chardonnay, pairs beautifully with the truffle flavors. For a complete Italian-inspired dinner, start with an antipasto platter and finish with a light dessert like panna cotta or fresh berries. This dish is perfect for special occasions, romantic dinners, or when you want to impress guests with a taste of gourmet Italian cuisine.