Tagliatelle with white truffle


  • Pasta (fusi, tagliatelle or tagliolini) 500 gr
  • Fresh white truffle 80/100 gr
  • Truffle butter or butter 150 gr
  • Grana cheese


Cook the pasta in abundant salted water. In a bowl, prepare the butter at room temperature and mix it with 20 g of grated truffle and cheese. Before draining the pasta, take about 200ml of cooking water. Once the pasta is cooked, it must be added to the bowl with the previously prepared butter. Mix by adding the water until you get a cream. Serve in deep plates and then grate the fresh truffle on top of the pasta.

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