Tagliatelle al Tartufo

Ingredients

Fresh truffles

to taste, shaved

Salt

to taste

Black pepper

to taste, freshly cracked

Parmesan cheese

1 cup, grated

Truffle oil

2 tablespoons

Garlic

2 cloves, minced

Butter

4 tablespoons

Tagliatelle pasta

12 ounces, fresh

Instructions

1. Bring a large pot of salted water to a boil. Add the fresh tagliatelle pasta and cook until al dente, typically 2-4 minutes, following the package instructions for the best results.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat, being careful not to let it brown.
3. Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant, ensuring it does not burn.
4. Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander.
5. Add the drained tagliatelle to the skillet with the garlic and melted butter. Toss gently to combine and coat the pasta evenly.
6. Drizzle the truffle oil over the pasta, tossing again to ensure even distribution of the luxurious flavor.
7. Stir in the grated Parmesan cheese, mixing until it melts and the pasta is well coated. If the sauce is too thick, gradually add some reserved pasta water until you achieve your desired creamy consistency.
8. Season the dish with salt and freshly cracked black pepper to taste.
9. Serve immediately in warm bowls, garnished with freshly shaved truffles and an additional sprinkle of Parmesan cheese for an extra touch of elegance.