Truffle Tagliatelle with Aged 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.
Nutrition
Approximate values — meant as a guide, not a verdict.
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