Tagliatelle pasta with black truffle sauce
Prep time
Cook time
Total time
Serves: 2 portions
  • 180 grams (a bit less than 7 ounces) fresh tagliatelle pasta
  • 40 grams (1 heaped tablespoon) of ready black truffle meal (I used Croatian brand 'PRODAN tartufi'tartufata that besides black truffle contains olives, mushrooms, capers, olive oil and spices)
  • 1 tbsp butter (I used ghee butter)
  • 2 tbsp pasta water (water from the pot where pasta is cooking)
  • 1 heaped tbsp grated Parmesan cheese
  • extra-virgin olive oil
  • Note: portion of fresh pasta is about 80-100 grams (3-3.5 ounces) per person (for lunch not starter)
  1. Boil the salted water in a large pot and when boiling add fresh tagliatelle pasta and cook following the instructions on the packaging (usually it takes only 2-3 minutes).
  2. In a larger saucepan melt the butter, add ready black truffle meal, 2 tbsp of pasta water and stir so it gets combined.
  3. Remove from the heat and add cooked and drained pasta, add grated Parmesan cheese and stir well. At the end drizzle with a bit of extra-virgin olive oil and serve warm with some shaved Parmesan on top. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2017/03/tagliatelle-pasta-with-black-truffle-sauce/