Tagliatelle with truffle and white truffle sauce

Ingredients (for 4 people)

• 320 g of Lina Sapori e Delizie truffle tagliatelle or fresh tagliatelle
• 80 g of excellent quality butter
• 1 clove of garlic (whole)
• 50 g of freshly grated Parmigiano Reggiano DOP
• 30–40 g of fresh black truffle
• coarse salt

Preparation

1. The aromatic base
Melt the butter over very low heat in a large pan.
Add the lightly crushed garlic clove and let it flavor without browning it.
Remove it before proceeding.

2. The truffle
Clean the truffle with a brush.
Grate half of it and set aside.
Slice the rest thinly for serving.

3. The pasta
Cook the tagliatelle in salted water.
Before draining, save a ladleful of the cooking water.

4. The emulsion
Pour the tagliatelle into the pan with the butter.
Add the grated truffle and a ladleful of cooking water.

Sauté the pasta for about a minute: a natural cream will form, coating the tagliatelle.

5. Creaming (Mantecatura)
Turn off the heat.
Add the Parmesan and mix until a creamy consistency is achieved.

6. Serving
Plate immediately.
Finish with the fresh truffle slices.

👉 They are perfect if…

• you love essential but flavorful dishes
• you want to truly enhance the truffle
• you are looking for an elegant yet simple recipe

✨ Lina's tip

Truffle doesn't like very high temperatures.
Always add it at the end to preserve its aroma.

💎 Lina Sapori e Delizie variant

If you don't have fresh truffle:

👉 add a tablespoon of Lina Sapori e Delizie white truffle sauce

👉 use Lina Sapori e Delizie truffle butter to create an even more aromatic base

The result remains simple, yet complete.

Tips:

• pair the dish with a glass of dry white wine, such as a Chardonnay or a Pinot Grigio.
  

This dish will satisfy the tastes of those who love intense and sophisticated flavors!

Enjoy your meal!