– 400 g of fresh tagliatelle;
– 50 g of butter;
– 1 jar of black truffle (about 20-30 g);
– Salt to taste;
– Grated Parmigiano Reggiano (optional).better.
Ingredients
– 400 g di tagliatelle fresche;
– 50 g di burro;
– 1 barattolino di tartufo nero (circa 20-30 g);
– Sale q.b.;
– Parmigiano Reggiano grattugiato (opzionale).
Preparation
First, bring a large pot of salted water to a boil. Cook the fresh tagliatelle according to the package instructions, usually for 2-3 minutes, until al dente.
While the tagliatelle is cooking, melt half the butter in a large skillet over medium-low heat (keep the other half in the fridge until just before you use it). Make sure the butter doesn’t burn, just melt and turn lightly golden.
Grate half the truffle directly into the pan with the melted butter. Stir gently to combine the flavors.
Drain the tagliatelle, reserving a little of the cooking water. Add the tagliatelle to the pan with the butter and truffle. Add the other half of the butter and stir well to coat the tagliatelle with the sauce. If necessary, add a little of the cooking water to make it creamier.
Season with salt to taste. Grate the remaining truffle over the tagliatelle before serving. If desired, you can add a sprinkling of grated Parmigiano Reggiano.
Serve the tagliatelle with butter and truffle immediately, piping hot.
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Photo taken with Honor 20.
Tagliatelle with butter and truffle, the recipe – Tagliatelles au beurre et à la truffe, la recette – Tagliatelle con mantequilla y trufa, la receta – Tagliatelle com manteiga e trufa, a receita – Tagliatelle mit Butter und Trüffel, das Rezept – Công thức Tagliatelle với bơ và nấm truffle
The text of the post was written with the help of Copilot, a virtual assistant based on artificial intelligence.