Tagliatelle with butter and black truffle – recipe

The simplest truffle dish is also the best: pasta, butter and cheese. Butter absorbs the aroma of the truffle, and nothing gets in the way.

Ingredients

Bring a pan of salted water to the boil and cook the tagliatelle for 1 minute less than the cooking time on the package. It will finish cooking in the pan with butter.
Finely chop half of the truffle. Slice or shave the other half into thin slices for serving.
Melt the butter over low heat in a wide pan. Do not let it brown.
Use tongs to transfer the pasta from the water into the pan with butter. Add 60 ml of cooking water and stir until a glossy sauce forms.
Remove the pan from the heat. Stir in the Parmigiano, the chopped truffle and the truffle juice. Season with pepper.
Divide between plates and top with the truffle slices.

Truffle from the jar quickly loses its aroma above 50 °C. That is why it is added only at the end, off the heat.
In this dish you taste the truffle itself, with only butter and cheese around it. The black winter truffle has the deepest aroma for this purpose.
Store an opened jar of truffle in the refrigerator and use it within a few days. Leave the truffle in the juice until then.