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Fine Tagliatelle al Tartufo | With Périgord Truffle Butter
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Knuspr-Küche
Ein edler italienischer Pasta-Klassiker: Frische Tagliatelle geschwenkt in aromatischer französischer Périgord-Trüffelbutter und vollendet mit Parmigiano Reggiano.
Preparation method
Cook the tagliatelle in plenty of boiling salted water according to package instructions until al dente. Reserve about 100 ml of pasta water when draining.
Gently melt the Périgord truffle butter in a wide pan over low heat. Lightly crush the garlic clove, infuse it briefly in the butter, and remove it.
Add the drained tagliatelle directly to the pan with the truffle butter. Add the finely grated Parmigiano Reggiano and a splash of pasta water, then toss vigorously until a glossy emulsion forms.
Chef's tip
Truffle butter does not tolerate high heat. It should only be melted gently so that the delicate aroma is fully preserved.
42 min
Under an hour
