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Tagliolini with white truffle
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5 from 2 votes

Tagliolini with white truffle

It's definitely the taste of the white truffle that makes this dish so special. A must for truffle lovers!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian, Northern Italy, Piedmont-Piemonte
Keyword: pasta, tagliolini, truffles, vegetarian, white truffle
Servings: 4
Author: Jacqueline Debono


  • 360 g tagliolini you can also use tagliatelle or spaghetti
  • 80 g butter
  • 60 g parmesan grated
  • 1 white truffle 2-3 ounces/ 55-85 grms
  • salt for cooking pasta
  • black pepper to taste


  • Put a pan of water on to boil. Add salt when it starts to boil and bring to the boil again. Cook the tagliolini as per the instructions on the packet until they are 'al dente'. Save some of the cooking water before draining.
  • In the meantime wipe the truffle with a damp cloth to remove any soil particles and grate half of it.
  • Melt the butter in a large frying pan until it foams.
  • Add the grated truffle to the butter and 1 or 2 tablespoons of the pasta cooking water.
  • Add the cooked pasta to the butter, sprinkle with some grated Parmesan and cook over a gentle heat for a minute whilst stirring the pasta to coat it with the sauce.
  • Divide the pasta among 4 warmed plates, sprinkle a little more Parmesan onto the pasta and finally shave the remaining truffle over the top of the dish.
  • Serve immediately. Buon appetito!


In order to shave the truffle correctly you will need to have a special tool called a truffle/chocolate shaver. These are quite easy to find and can also be ordered online form Amazon.