Tagliatelle with truffle
======================== 2025-10-23


Comment: Italian truffles are used here, either white from Alba (preferably) or black (winter, summer). I acquired black truffles during a trip to Italy.
After a few dishes of tagliatelle with thinly sliced white truffles in Italy, I tried to do the same in this recipe.
The original recipe likely only used fresh egg tagliatelle; mine weren't made fresh, so I added egg yolk to the sauce, as eggs and truffles go well together.
White truffles are more fragrant (and more expensive) and are typically served in thin slices over pasta, while black truffles, which are a little less flavorful (and less expensive), develop their aroma better in the sauce.

Ingredients:
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Serves 4

350+ g tagliatelle
10 g butter / 100 g pasta + 10 g for the strainer, or 45 g here
20+ g truffle per person
EVOO
1 large shallot
1 (large) egg yolk per 2 people
Salt

Preparation:
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Clean the truffle with a small brush under running water. Set aside on a paper towel.

Cook the pasta in slightly less water than usual until al dente.

Roughly chop the shallot and sweat it with the butter in a small skillet with a pinch of salt. When the shallot is translucent and has flavored the butter, transfer the butter through a sieve into a skillet large enough to hold the pasta.

When the pasta is almost cooked, transfer 2+ tablespoons of the pasta water per person to the skillet. Add the egg yolks (in a not too hot skillet) and mix well.

If using black truffles, grate half of them into the sauce very thinly and stir. Do not overheat to avoid cooking the egg.

Add the pasta to the skillet using pasta tongs, draining for a few seconds each time.

Stir well to coat the pasta with the sauce. When the sauce is absorbed, add a final drizzle of EVOO, then serve immediately topped with grated truffle.