Truffle Tagliatelle with Parmesan
A restrained, four-ingredient dinner that depends entirely on quality. Buy the best butter and the freshest pasta you can afford — the truffle does the rest.
Instructions
- 01
Bring a large pot of well-salted water to the boil.
- 02
Melt the butter in a wide pan over low heat until it smells nutty and turns pale gold. Remove from heat.
- 03
Cook the tagliatelle until just al dente, reserving a cup of pasta water.
- 04
Add the pasta to the brown butter with a splash of pasta water. Toss vigorously to emulsify.
- 05
Off the heat, add half the parmigiano and toss again. Plate, shave the truffle generously over each portion, and finish with the remaining cheese and pepper.
- ✦Never let the parmigiano hit direct heat — it will seize.
- ✦Truffle is a finishing ingredient. Do not cook it.
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Frequently Asked Questions
Q: How should I store leftover Easy Truffle Tagliatelle with Aged Parmesan?
A: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently before serving.
Q: Can I make this Easy Truffle Tagliatelle with Aged Parmesan ahead of time?
A: Yes, you can prep components ahead of time and assemble or reheat just before serving for optimum fresh flavor.
Q: What are good ingredient substitutions for this recipe?
A: You can swap proteins, greens, or seasonings based on your dietary preference while keeping the main ratios the same.
Q: Is this recipe good for meal prep?
A: Yes, portion into individual meal prep containers for easy, wholesome meals throughout the week.
Nutrition
Approximate values — meant as a guide, not a verdict.
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