Tagiatelle with truffles

Tagiatelle with truffles

Preparing a dish with real fresh truffle is a real treat for lovers of exquisite flavors and aromatic dishes. Learn how to prepare delicate tagliatelle with truffle that will surprise you with their aroma and taste.


  • Tagliatelle – 250g
  • Fresh truffle – 1 (about 20-30g)
  • Butter – 2 tablespoons
  • Heavy cream (36%) – 1/2 cup
  • Grated Parmigiano Reggiano – 1/4 cup
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish


Wash the fresh truffle under cold water, removing any dirt. Pat it dry gently with a paper towel.

Cook the tagliatelle according to the package instructions in salted water until al dente. Then drain it, reserving about 1/2 cup of pasta cooking water. In a large saucepan, heat the butter over medium heat. Add the grated truffle and sauté for a few minutes until it releases its aroma.

Reduce the heat and add the heavy cream to the saucepan with the truffle. Stir everything and cook for a few minutes until the cream thickens and has an intense truffle flavor. If the sauce is too thick, you can add some of the reserved pasta cooking water to thin it out. Add the cooked tagliatelle to the saucepan with the truffle sauce and gently toss to coat the pasta with the sauce.

Sprinkle with grated cheese and continue stirring until the pasta is evenly coated with cheese and the sauce becomes creamy. Season the dish with salt and pepper according to your preferences.

Serve hot: Serve the tagliatelle with truffle immediately, sprinkled with freshly chopped parsley for additional freshness.

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