Tagliatelle al tartufo bianco
Tagliatelle al tartufo bianco are a dish of excellence from Marche cuisine, specifically from the Urbino and Montefeltro territory. This masterpiece celebrates the white truffle of Acqualagna, one of the most prized in Italy, paired with simple egg tagliatelle and butter. An elegant dish that lets the unmistakable aroma of truffle shine through, a symbol of the culinary tradition of Marche.
Preparation
- 1
Bring a pot of generously salted water to a boil. Add the fresh tagliatelle and cook until al dente, usually 3-4 minutes.
- 2
Meanwhile, melt the butter in a wide pan over medium heat, being careful that it doesn't brown but rather takes on a delicate amber color.
- 3
Drain the tagliatelle, reserving a cup of cooking water. Transfer the pasta into the pan with the melted butter.
- 4
Toss the tagliatelle with the butter, adding a few spoonfuls of cooking water to create a creamy, smooth sauce.
- 5
Distribute the pasta onto preheated serving plates. Generously sprinkle with grated Parmigiano Reggiano.
- 6
Using a truffle slicer or sharp knife, thinly slice the fresh white truffle directly over each plate.
- 7
Finish with a grinding of black pepper and serve immediately, while the tagliatelle are still steaming.
Chef's Tips
The white truffle should be added only at the moment of serving to preserve its aroma. If you don't have fresh tagliatelle, you can use quality dried tagliatelle, increasing the cooking time according to the manufacturer's instructions.