This dish is a primo — the first course of an Italian meal: pasta, risotto, soup or gnocchi, served on its own plate and never as a side.
Tagliolini al Tartufo
Tagliolini al tartufo is the white truffle pasta of Piedmont — fresh egg tagliolini tossed in butter and Parmigiano with tartufo shaved on at the table. 25 minutes, serves two.
- 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.
Questions
What is tagliolini al tartufo?
Tagliolini al tartufo is the white truffle pasta of Piedmont: thin fresh egg tagliolini tossed in butter and Parmigiano, with raw white truffle shaved over the finished plate. The pasta is barely dressed so nothing competes with the truffle.
Can I use truffle oil instead of fresh white truffle?
Yes — this recipe lists truffle oil as the alternative to a small fresh white truffle. Add it off the heat, after the butter and Parmigiano, so the aroma is not cooked away.
What wine pairs with tagliolini al tartufo?
A Piedmont red such as Barolo — the recipe's listed pairing. Its structure stands up to the butter and earthiness of the truffle without overwhelming the dish.
Ingredients
Tap to check off as you gather
Nutrition for this recipe’s ingredients is not yet verified against FoodData Central.
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.