Fresh Egg Pasta with White Truffle — Tagliatelle all'Uovo e Tartufo Bianco Emiliana
Emilian fresh egg tagliatelle tossed simply in nut-brown butter and aged parmigiano, then crowned at the table with generous shavings of fresh white truffle for the celebratory Emilia-Romagna pasta of the autumn truffle season.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush white truffles clean and rest at room temperature 10 minutes. Grate parmigiano reggiano finely. Measure pasta water, salt, white pepper, and olive oil. Have two wide shallow bowls warming.
Boil
Bring a large pot of salted water to a rolling boil over high heat. Add fresh egg tagliatelle and cook 90 seconds until it floats and turns translucent. Reserve 160ml pasta water before draining.
Toast
Heat 60g unsalted butter in a large pan over medium-low heat for 2 minutes until foaming. Continue heating 1 to 2 minutes more, swirling gently, until it turns deep golden brown with a hazelnut aroma. Watch constantly—it burns quickly.
Finish
Add drained tagliatelle directly to brown butter with 6 tbsp reserved pasta water and half the parmigiano. Return to low heat and toss vigorously 60 to 90 seconds until glossy and coated. Season with salt and white pepper to taste.
Plate
Twirl tagliatelle into neat nests in the warm bowls using tongs. Scatter remaining parmigiano over top, drizzle each with grassy olive oil. Shave fresh white truffle generously over each portion at table to release its aroma. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.