Tagliatelle al tartufo: come valorizzarle davvero

Tagliatelle with Truffles: How to Make the Most of Them

Practical guide + basic recipe for a fragrant, waste-free dish

Tagliatelle with truffles is a small, everyday luxury: they don't require much, but they require moderation . The secret is not to cover them or overcook them: truffles must be respected like a perfume.

First rule: truffles don't like boiling.

Whether you use truffle butter/oil or truffle sauce, add them off the heat or over very low heat. Excessive heat will dull the aroma.

The right seasoning: few ingredients, chosen well

Choose just one of these bases (not all together):

  • Truffle butter (creaminess and roundness)
  • Truffle oil (lighter and “higher” finish)
  • Royal sauce (already complete)

Then add just a little extra , if needed: a tablespoon of cooking water, a sprinkle of Parmesan cheese, and a pinch of pepper. Done.

Cooking water is your best ally

The magic is in the emulsion: set aside ½ ladle of the cooking water and add it little by little to bind the sauce to the tagliatelle without weighing it down.

How much truffle to use (without waste)

  • Truffle butter: a walnut per person
  • Truffle oil: a few drops on the finished dish
  • Truffle sauce: 1 teaspoon per person (then adjust)

Common mistakes to avoid

  • Cook the truffle oil in a pan
  • Add garlic, onion, chili pepper (they cover everything)
  • Overdoing the cheese (a veil, not a blanket)
  • Adding too many “gourmet” ingredients together

Basic Recipe: Tagliatelle with Truffles in 10 Minutes

Ingredients (2 people)

Procedure

  1. Cook the tagliatelle in salted water.
  2. In a bowl (or turned off pan) put truffle butter or royal sauce .
  3. Drain the tagliatelle and add them to the sauce.
  4. Pour in a little cooking water and mix until it becomes creamy.
  5. If you like, add a sprinkle of Parmesan and a pinch of pepper.
  6. If you use truffle oil , put it only at the end , on the plate.

The Lina touch (discreet)

For a "party" result without the fuss: serve with an extra teaspoon of dressing in the center of the plate (not during cooking). Instant aroma, zero waste.

Simple combinations that work

  • Seasonal salad with citrus fruits or fennel
  • Soft egg (only if you want a richer version)
  • A glass of still white wine or dry sparkling wine

Conclusion

Tagliatelle with truffle is a dish that teaches one thing: less, but better . Few ingredients, just the right amount of heat, and a lasting aroma.

Want to make them without hesitation? Keep some butter/oil/truffle sauce on hand and let them do the talking.

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