Tagliolini al Tartufo
White truffle pasta for two — silken egg ribbons tossed in butter with shaved tartufo; a 25-minute date-night splurge.
- Cook Time
- 25 min
- Difficulty
- Intermediate
- Pairing
- Barolo
The Story
From the misty hills of Alba, where white truffle is currency. Restraint is everything: butter, cheese, egg, and the perfume of fresh tartufo. Nothing else dares compete.
Ingredients
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Nutrition notes (verified ingredients)
- fresh taglioliniper 100 g: 23 kcal · 3.15 g protein · 0.64 g fat · 2.65 g carbs
- unsalted butterper 100 g: 714 kcal · 0 g protein · 78.6 g fat · 0 g carbs
- small white truffle (or truffle oil)per 100 g: 327 kcal · 11.2 g protein · 28.5 g fat · 6.3 g carbs
- salt, to tasteper 100 g: 0 kcal · 0 g protein · 0 g fat · 1330 g carbs
≈ 235 kcal · 3 g protein · 24 g fat · 2 g carbs per serving (estimated from 2 of 5 ingredients — metric quantities of verified ingredients only)
Not yet verified against FoodData Central: Parmigiano-Reggiano, grated.
Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.
Method
Check each step as you go
Barolo
The 'king of wines' — its truffle-and-rose perfume mirrors the tagliolini exactly.
Pairing notes
This pairing is editorial guidance for the dish — look for a bottle from Piemonte at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.