Pasta with truffles is one of the most elegant and aromatic dishes in Italian cuisine: simple to prepare, yet rich in flavor. The warmth of the freshly drained pasta combines with butter or oil, creating a smooth, velvety sauce that enhances the truffle’s intense, earthy aroma. It’s a refined yet uncomplicated recipe, perfect for a special dinner, for fall and winter, or to bring a touch of true Italian tradition to the table.
Ingredients for 2 people
- 180–200 g pasta, preferably tagliatelle, fettuccine, or spaghetti
- 25–40 g fresh truffle, black or white
- 40 g butter
- 1 tablespoon extra-virgin olive oil
- 1 small clove of garlic, optional
- Salt
- Black pepper
- 2–3 tablespoons grated Parmigiano Reggiano, optional and best with black truffle
Procedure
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Meanwhile, melt the butter in a skillet over very low heat with the oil. Add the crushed garlic just to release its aroma, then remove it. The sauce should not brown.
- Drain the pasta, reserving a little of the cooking water.
- Transfer the pasta to the pan, add 2–3 tablespoons of the cooking water, and gently stir until creamy.
- Turn off the heat. Add pepper and, if desired, a little Parmesan cheese.
- Plate the pasta and shave fresh truffle over it at the last moment.
Important note: Truffles should be heated only very briefly or added raw, otherwise they lose their aroma. When using white truffles, avoid garlic and Parmesan: butter, pasta, and truffles are all you need.