Tagliatelle al Tartufo Nero - Italian Recipe

Tagliatelle al Tartufo Nero

🌍 Italian, Umbria/Marche Difficulty: ●●●○○

Fresh tagliatelle dressed with black truffle from the hills of Umbria or the Marche. Black truffle can tolerate brief cooking, unlike white — sauté it gently in butter for a minute to release the aroma. The pasta must be fresh and porous enough to absorb the truffle butter.

Ingredients

• 400g tagliatelle
• 50g black truffle, grated or shaved
• 2 garlic cloves
• 6 tbsp olive oil
• Anchovy fillet (optional)
• Parsley

Method

1. Step 1 — Gently warm oil with garlic and anchovy.
2. Adding — Add truffle; warm through (don't overcook).
3. Tossing — Toss with cooked pasta; garnish with parsley.

Tags: tagliatelle, black truffle, garlic cloves, olive oil, anchovy fillet · Source: Brittani's Almanac