White truffle butter tagliatelle.
A simple white truffle oil pasta with butter, Parmesan, and a light coating of starchy pasta water.
Gather your ingredients.
- 200g dried tagliatelle
- 20g unsalted butter
- 20g finely grated Parmesan, plus more to serve
- 60–120mL reserved pasta water, as needed
- ¼ teaspoon white truffle oil to start; adjust to taste
- Salt and freshly ground black pepper, to taste
Contains wheat and milk when made with the listed ingredients. Check pasta, cheese, and oil labels for complete allergen information.
Step by step.
Cook the pasta
Cook the tagliatelle in a large pot of salted water according to its package instructions. Before draining, reserve a mug of the starchy cooking water.
Make a light butter sauce
While the pasta cooks, melt the butter gently in a wide pan. Stir in about 60mL reserved pasta water, then take the pan off the heat.
Toss until glossy
Add the drained pasta to the pan and toss. Add Parmesan a little at a time, with small splashes of pasta water as needed, until the sauce lightly coats the strands.
Finish with white truffle oil
Keep the pan off the heat. Add ¼ teaspoon white truffle oil and toss well. Taste a small portion before adding more oil, salt, or pepper. Divide between two bowls and serve promptly.
Make the finish yours.
Add the cheese gradually off the heat to help keep the sauce smooth. Oil intensity varies; the starting quantity is deliberately small.
Timing is approximate. These are suggested home-kitchen recipes; adjust for your equipment, ingredient labels, and preferred flavor.
Bring the finishing touch home.
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