Recipes with Truffles:

Savor Truffle Delight: Tagliatelle al Tartufo Recipe

Truffles (tartufi in Italian) are one of those things Piedmont is most famous for; would you believe they even have a research center dedicated to the study of them?

The white truffle from Piedmont is the world's most expensive food item; they'll cost you more than gold. To learn a little more about them, have a quick read of my truffle guide.

If you don't have a clue about Piedmont, then I'd love for you to settle back awhile, make yourself a cup of coffee, and discover this life-changing secret corner of Italy here. 

If you'd rather just get cooking, then our recipe is truffle heaven. 

The taste of the truffles perfectly offsets the taste of the cheese, pasta and milk. It is not really too important what color truffles you use; either white or black will be just fine. The color of the truffles doesn't play a significant role, as both variations offer an exquisite experience.

However, it's worth noting that Piedmont, is renowned for its white truffles, which are considered the most prized and sought after. The delicate yet distinct flavor of these white truffles adds a touch of luxury to any dish, including the beloved tagliatelle.

I now invite you to indulge in the exquisite flavors of Italy with our signature dish, Tagliatelle al tartufo.

Ingredients

• 400 g (0.8 lb) fresh tagliatelle pasta
• 60 g unsalted butter (4 tablespoons)
• 80–100 g fontina cheese, finely grated (about ¾ to 1 cup)
• 250 ml whole milk (or 150 ml milk + 100 ml cream for a richer result)
• 2 egg yolks
• Fresh black or white truffle, finely grated or shaved (to taste—approx. 1–2 teaspoons grated or a few thin shavings)

Cooking Instructions

1. Bring a large pot of water to a boil with just a pinch of salt (fresh pasta doesn’t need much).
2. While the water is heating, gently warm the milk (or milk and cream) in a saucepan over low heat. Add the butter and stir until melted.
3. Stir in the grated fontina cheese and whisk gently until it begins to melt and combine with the liquid. Do not let it boil.
4. In a separate bowl, lightly beat the egg yolks. Slowly pour in a small amount of the warm cheese mixture while whisking constantly—this tempers the yolks and prevents curdling. Then, pour the tempered yolks back into the saucepan, stirring gently.
5. Keep the sauce on very low heat, stirring, until it thickens slightly—it should coat the back of a spoon. Remove from heat.
6. Meanwhile, cook the tagliatelle until just al dente (usually 2–3 minutes for fresh pasta). Drain, reserving a splash of the pasta water.
7. Return the pasta to the pot and toss with the sauce over low heat for 30 seconds. Add a splash of pasta water if needed to loosen the sauce.
8. Plate and garnish generously with freshly grated or shaved truffle.

Serve immediately.

Beyond Tagliatelle...

Why stop at tagliatelle? While tagliatelle al tartufo is an extraordinary delicacy, there are other delightful ways to savor the essence of truffles. One unconventional yet surprisingly delightful method is grating them over a fried egg.

It may sound simple or even silly, but the combination of the warm, runny yolk and the earthy, aromatic truffles is truly a match made in culinary heaven. The contrasting textures and flavors elevate the humble fried egg into a gourmet treat.

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