Tagliolini with White Truffle Pasta Recipe

To help us with our travel dreaming, writer Elizabeth Margolis-Pineo shares a recipe for Taglioni with White Truffle Pasta Sauce that immerses us in Italy – if only until dinner is over.

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Cooking with Real Food Traveler

 

Taglioni with White Truffle Pasta Recipe

 

The taste of white truffles makes this dish very special. If you find yourself sequestered at home, like me, until we are welcomed back in Europe, there are several fine truffle olive oils here in the U.S. for your delectation. Just a few drops will bring back happy memories and tickle the senses. Buon appetito!

 

Truffle oil can be used to make this Taglioni with White Truffle Pasta Recipe

Truffle oil can be used to make this Taglioni with White Truffle Pasta Recipe. (C) margolispineo.

Ingredients:

12 oz. tagliolini, tagliatelle or spaghetti
3 TBS butter
¼ cup grated Parmegiano
1 white truffle, 2-3 oz. (1/4 cup +) grated
Salt for cooking pasta
Black pepper to taste

Method:

Bring a pan of salted water to a boil. A pasta and bring back to a to boil.
Cook the tagliolini until ‘al dente.’  Save 1/3 cup cooking water before draining.
Clean the truffle with a damp cloth, and grate half.
Melt the butter in a large sauté pan until it foams.
Add grated truffle to the butter and 1 or 2 TBS of the pasta cooking water.
Add the cooked pasta to the butter and sprinkle with grated Parmegiano.
Cook and stir on gentle flame to coat pasta with sauce.
Serve on warm plates.
Sprinkle a bit more Parmegiano onto the pasta, and shave the remaining truffle over the top of the dish.

Note:

Truffle/chocolate shavers are easy to find online. Here’s one from Amazon.com.

Hungry for more? Elizabeth tells us where to go in Tuscany to enjoy truffles in this article. What’s pasta without a little chocolate afterword? Here’s a recipe for a delectable Sicilian chocolate cake. And why not make a “virtual” party of it with some limoncello?

 

Taglioni with White Truffle Pasta sauce is available on Pinterest.

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Please note: RealFoodTraveler.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn a small amount of advertising fees by linking to Amazon.com while providing convenience for the reader. 

 

Author:  <a href="https://www.realfoodtraveler.com/author/emargolis/" target="_self">Elizabeth Margolis-Pineo, East Coast Editor</a>

Author: Elizabeth Margolis-Pineo, East Coast Editor

Elizabeth “Libby” Margolis-Pineo knows her way around a tasting menu. She’s attended countless wine, sake, and beer tastings and she loves all things brunchy and boozy. She’smashed ripe Tuscan figs into her mouth straight from the tree, ordered Poutine well past midnight in Montreal, and will eat the skin of just about any roasted animal, especially pig. In addition to being a food and travel writer, Libby imports a line of cozy and stylish shawls from Italy – “Italian Warmth for Maine Winters." She is also founder and editor of EpicuriousTravelers.com which she created to showcase her published work and ongoing adventures. Libby is delighted to be East Coast Editor of RealFoodTraveler.com.

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