TABELIAAUTHENTIC RECIPE
Tagliolini al Tartufo Bianco d'AlbaTagliolini with Alba White Truffle
An ultimate expression of Piedmontese autumn. Fine fresh pasta topped with Alba white truffle is supremely simple, its stature determined by ingredient quality. An emulsified butter and egg-yolk sauce draws out the truffle's aroma.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (2 servings)
- Fresh egg taglioliniHandmade, ideally no more than 2 mm wide.200 g
- Fresh white truffle from AlbaShave over at the table.15 g
- High-quality cultured butterCold, just out of the refrigerator.60 g
- Parmigiano Reggiano aged at least 30 months40 g
- Meat brothFor emulsification; keep hot.50 ml
Method
Boil pasta
- 1 Bring plenty of salted water to a boil.
- 2 Cook 200 g tagliolini for 1–2 minutes.
- 3 Reserve 10 ml cooking water.
Ready when
The tagliolini are al dente and water is reserved.
Caution
Fresh pasta breaks down if overcooked; lift promptly after 1–2 minutes.
Emulsify butter
- 1 Bring 50 ml meat broth to a boil in a frying pan.
- 2 Turn off and add 60 g cold butter.
- 3 Shake the pan to emulsify.
Ready when
Butter and broth have formed a creamy sauce.
Caution
Use cold butter; warmed butter emulsifies less readily.
Dress pasta
- 1 Add the tagliolini to the pan.
- 2 Add 40 g Parmigiano gradually while tossing over no more than low heat.
- 3 Adjust with a little cooking water if needed.
Ready when
The sauce coats everything in a smooth emulsion.
Caution
High heat breaks the emulsion. Toss gently at low temperature.
Shave truffle
- 1 Plate quickly.
- 2 Generously shave 15 g white truffle over with a truffle slicer.
- 3 Serve immediately.
Ready when
Serve with freshly shaved white truffle while fragrant.
Caution
Heating loses white truffle aroma. Always shave it raw and serve immediately afterward.
About this dish
From October through December, Alba is enveloped in white truffle fragrance. Growing beneath the Langhe hills at the roots of oaks and lindens, tartufo bianco d'Alba is among the world's most expensive ingredients. Available for only a few weeks each year, its yield depends entirely on weather and nature's whims.
The rule is simple: do not heat it. Heat immediately disperses its ammonia-like volatile aromas, losing the value of the costly ingredient. Thus it is simply shaved raw and thin over buttered egg tagliolini, a ritual closer to an offering than cooking.
Langhe restaurants commonly use a truffle shaver, called a tartufaio, at the table directly over the guest's plate. The aroma spreading in that instant most directly expresses the white truffle's character.
Bring the full course home next weekend.
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