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5 from 23 votes
Tagliolini with taleggio and black truffle
Tagliolini with taleggio and black truffle
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

If you are able to source a black truffle or two, I recommend you try this luxurious tagliolini with taleggio and black truffle. You’ll think you died and went to foodie heaven and your guests will too!

Course: Main Course
Cuisine: Italian, Northern Italy
Keyword: black truffles, pasta, pasta recipe, tagliolini, taleggio
Servings: 4
Author: Jacqueline De Bono
  • 400 g tagliolini pasta (14oz) You can also use tagliatelle
  • 1-2 black truffle
  • 300 g taleggio cheese (10oz) you can also use fontina, brie or robiola
  • 200 ml fresh cream (6oz)
  • 50 g Parmesan cheese (2oz) grated
  • salt for pasta and to taste
  • black pepper to taste
  • 1 knob butter
  1. Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

  2. Cut the taleggio into small pieces and melt it in a pan with a knob of butter and the cream. Stir continuously. As soon as the sauce has become creamy, season with salt and pepper.

  3. Cook the pasta al dente according to the instructions on the packet, drain and add to the pan with the cheese sauce. (My fresh tagliolini from Giovanni Rana took 1 minute!)

  4. Serve immediately with shavings of black truffle and a sprinkling of grated Parmesan.

Recipe Notes

You can use tagliatelle instead of tagliolini for this recipe.

To shave truffles it's best to have a tool called a truffle shaver/slicer. They are available online.