Method

Step 1: Cook the Pasta

Boil Water: Fill a large pot with water, add a generous amount of salt, and bring it to a boil.

Cook Tagliatelle: Add the fresh tagliatelle to the boiling water. Cook according to package instructions until al dente, usually around 2-3 minutes for fresh pasta. Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander.

Step 2: Prepare the Truffle Sauce

Heat Butter and Oil: In a large skillet over medium heat, combine the butter and olive oil. Allow the butter to melt and the mixture to become fragrant.

Sauté Garlic: Add the minced garlic and sauté for about 1 minute until it becomes fragrant, being careful not to let it brown.

Add Cream: Pour in the heavy cream, stirring to combine. Let it simmer gently for 2-3 minutes, allowing it to thicken slightly.

Incorporate Truffles: If using fresh truffles, clean them and thinly slice using a truffle shaver or microplane. Stir the truffle slices into the cream sauce. If using truffle oil, add it at this stage instead. Season the sauce with salt and pepper to taste.

Step 3: Combine Pasta and Sauce

Mix Together: Add the drained tagliatelle directly to the skillet with the sauce. Toss gently to combine, adding a bit of reserved pasta water if needed to loosen the sauce.

Serve Immediately: Plate the pasta and finish with additional truffle shavings or a drizzle of truffle oil, if desired. Top with freshly grated Parmigiano-Reggiano cheese for extra flavor.

Variations

Vegetarian Option: Skip the truffles and use mushrooms sautéed in butter for a similar earthy flavor.

Vegan Adaptation: Substitute the butter and cream with vegan alternatives and use nutritional yeast in place of cheese.

Gluten-Free: Use gluten-free tagliatelle made from rice or quinoa.