Fresh egg tagliolini, high-quality butter, aged Parmigiano Reggiano, and black truffle (Tuber melanosporum) — this is one of the most celebrated dishes in Italian truffle cuisine. Simple in its ingredients, extraordinary in its result.
Ingredients (serves 2)
Fresh egg tagliolini, high-quality butter, aged Parmigiano Reggiano, and black truffle (Tuber melanosporum) — this is one of the most celebrated dishes in Italian truffle cuisine. Simple in its ingredients, extraordinary in its result. It sits at the heart of northern Italian culinary tradition — the kind of dish Oldways identifies as foundational to Mediterranean heritage eating. Understanding why black truffle commands the price it does makes every shaving feel intentional.
Ingredients (serves 2)
- 200g fresh egg tagliolini (ideally egg-rich)
- 40g black truffle
- 50g high-quality butter (preferably cultured)
- 30g Parmigiano Reggiano (24-month aged, finely grated)
- Salt to taste
Method
Preparing the truffle.
Gently clean the truffle with a soft-bristle brush. Grate approximately two-thirds using a fine grater (such as a Microplane) and set the remainder aside for finishing. For full storage and handling discipline before you start, see how to store and preserve fresh truffles.
Infusing the butter.
In a wide pan, melt the butter over the lowest possible heat. It must not bubble or brown. Once melted, add the grated black truffle, remove from heat, and allow the residual warmth to draw out the truffle's aromas for a couple of minutes. This is the same principle that governs every quality finishing oil — heat kills volatiles, residual warmth preserves them.
Cooking the pasta.
Drop the tagliolini into well-salted boiling water. Being fresh pasta, they will cook in approximately 2 to 3 minutes. Important: reserve a ladle of pasta water before draining.
The emulsion.
Drain the pasta directly into the pan with the truffle butter. Return to the lowest heat and add the reserved pasta water. Toss continuously until a glossy, silky emulsion forms around the tagliolini.
Finishing.
Remove from heat, add the Parmigiano Reggiano, and stir vigorously to create a light, creamy sauce. Add a splash more pasta water if needed to loosen. The finishing technique here mirrors the mantecatura in truffle risotto — emulsification off the heat, never on it.
Serving.
Plate in a nest and finish with the remaining truffle, shaving it in thin slices directly over the hot pasta. For exact quantities per person see how much truffle per person. For a reference preparation from one of Italy's most recognized culinary institutions, see Eataly's black truffle preparation guide. For an added aromatic finish, a light drizzle of black truffle oil can enhance depth and persistence — applied after plating, never before. For the professional method see how to use truffle oil correctly.
For a reference preparation from one of Italy's most recognized culinary institutions, see Eataly's tagliolini with truffle.
Discover our truffle products and elevate your dishes with Milan Truffle.
- 200g fresh egg tagliolini (ideally egg-rich)
- 40g black truffle
- 50g high-quality butter (preferably cultured)
- 30g Parmigiano Reggiano (24-month aged, finely grated)
- Salt to taste
Method
Preparing the truffle.
Gently clean the truffle with a soft-bristle brush. Grate approximately two-thirds using a fine grater (such as a Microplane) and set the remainder aside for finishing.
Infusing the butter.
In a wide pan, melt the butter over the lowest possible heat. It must not bubble or brown. Once melted, add the grated black truffle, remove from heat, and allow the residual warmth to draw out the truffle's aromas for a couple of minutes.
Cooking the pasta.
Drop the tagliolini into well-salted boiling water. Being fresh pasta, they will cook in approximately 2 to 3 minutes. Important: reserve a ladle of pasta water before draining.
The emulsion.
Drain the pasta directly into the pan with the truffle butter. Return to the lowest heat and add the reserved pasta water. Toss continuously until a glossy, silky emulsion forms around the tagliolini.
Finishing.
Remove from heat, add the Parmigiano Reggiano, and stir vigorously to create a light, creamy sauce. Add a splash more pasta water if needed to loosen.
Serving.
Plate in a nest and finish with the remaining truffle, shaving it in thin slices directly over the hot pasta. For an added aromatic finish, a light drizzle of black truffle oil can enhance depth and persistence.
Frequently asked questions
What pasta is best for black truffle?
Fresh egg tagliolini is the classic pairing. The egg-rich pasta has enough fat and texture to carry the truffle aroma without competing with it. Dried pasta works but delivers a less refined result.
Should you cook truffle in butter?
Not over direct heat. Melt the butter on the lowest possible heat, add the grated truffle, then remove from heat immediately. Allow the residual warmth to draw out the aroma. Sustained heat destroys the volatile aromatic compounds that make truffle worth using.
How much black truffle do you need for pasta for two?
40g is the professional standard — approximately 20g grated into the butter and 20g shaved fresh over the plated dish. For a full breakdown by dish type see how much truffle per person.
Can you add truffle oil to tagliolini?
Yes, as a finishing drizzle over the plated dish — never in the pan. Black truffle oil adds aromatic depth and persistence after the fresh truffle shaving. Apply 3–4 drops immediately before serving.
Discover our truffle products and elevate your dishes with Milan Truffle.