Ingredients Pasta + Noodles White Truffle Tagliolini 3.0 (2) 2 Reviews Generous portions of this pasta dish perfectly showcase the white truffle’s heady aroma. Use this tagliolini recipe, or purchase fresh spaghetti. Now is the time to break out a great bottle of wine to balance the creaminess of the dish with acid. By Mary-Frances Heck Updated on December 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Total Time: 20 mins Yield: 4 Ingredients 1 pound fresh tagliolini or spaghetti Kosher salt 1/2 cup best-quality butter (4 ounces), divided 2 ounces Parmesan cheese, grated (about 1/2 cup) 1 ounce fresh Alba truffle, shaved Directions Bring a large pot of water to a rolling boil over high. Season lightly with salt. Add pasta, and stir gently with tongs. Boil until pasta is cooked but still slightly chewy, about 2 minutes. While pasta cooks, melt 1/4 cup butter in a large skillet over high. Using tongs, transfer cooked pasta to skillet, and stir to evenly coat with butter. Use a ladle to add about 1 cup pasta cooking liquid to skillet, and continue stirring rapidly. Add remaining 1/4 cup butter, and shake and stir pan until the simmering water reduces slightly and forms a creamy sauce that clings to the pasta. Remove from heat, sprinkle pasta with cheese, and continue stirring until pasta partially absorbs cooking liquid and forms a creamy sauce. If pasta looks dry, add a splash more cooking liquid. Divide pasta among 4 bowls, and top with shaved truffles. Serve immediately. Suggested Pairing Aromatic Piedmontese red. Rate it Print