Truffle Tagliolini

Truffle Tagliolini

A deliciously simple recipe and the best way to serve top quality pasta – this is one of my favourite recipes!

Tagliolini is tossed with a butter and truffle sauce and topped with a little shaved truffle and parmesan.

Truffle Tagliolini
Serves 2


200g Top Quality Dried Tagliolini, 30g Unsalted Butter, 15ml Extra Virgin Olive Oil, 2tbsp Reserved Pasta Water, 2tsp Black Truffle Oil, 1/2 Small Truffle (Fresh or Preserved) (Finely Shaved), 2tbsp Grated Parmesan, Sea Salt, Cracked Black Pepper


1) Bring a large pan of well salted water to the boil. Cook the pasta in the boiling water until al-dente (around 6 minutes for tagliolini).

2) Meanwhile melt the butter in a large saucepan. Add the olive oil and keep warm.

3) Drain the pasta once cooked (remember to save a little of the cooking liquid). Add the pasta to the pan with the butter and olive oil. Add the truffle oil and cooking liquor and season to taste with sea salt and cracked black pepper. Toss well to combine.

4) Serve the pasta and top with the shaved black truffle and a sprinkling of parmesan.



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