Tagliatelle al Tartufo

🔥 Prep

• Measure out 200 g tagliatelle.
• Measure out 3 tbsp unsalted butter.
• Measure out 1 tbsp truffle oil.
• Grate 0.5 cup Parmesan cheese.

🔥 Cook

• 1. Bring a large pot of salted water to a boil over high heat.
• 2. Add the 200 g tagliatelle and cook for 8-10 minutes or until al dente, stirring occasionally.
• 3. Before draining, reserve about 1/2 cup of pasta cooking water, then drain the tagliatelle.
• 4. In the same pot (or a large skillet), melt the 3 tbsp butter over medium heat until fully melted and lightly foaming, about 1 minute.
• 5. Stir in the 1 tbsp truffle oil and cook for 30 seconds to infuse the butter, keeping the heat on low.
• 6. Add the drained tagliatelle to the butter‑truffle mixture and toss to coat evenly.
• 7. If the pasta seems dry, gradually add reserved pasta water, a tablespoon at a time, until a silky coating forms, cooking for another 1-2 minutes over low heat.
• 8. Remove from heat and stir in the grated 0.5 cup Parmesan until melted and incorporated, about 30 seconds.
• 9. Taste and adjust with a pinch of salt if needed.

🔥 Serve

• Plate the tagliatelle in warm bowls or plates.
• Garnish with an extra drizzle of truffle oil and a sprinkle of fresh Parmesan.
• Serve immediately with a side of simple green salad dressed with lemon vinaigrette and crusty bread.