Tagliatelle al Tartufo

Step 1

Fill a large pot with 8 cups of water and place it over high heat until large bubbles break the surface constantly, about 8 minutes.

Step 2

Add 1 teaspoon of salt to the boiling water, then carefully lower the tagliatelle into the pot and stir once to separate the strands.

Step 3

Cook the pasta, stirring once at the 3-minute mark, until the noodles bend without breaking but still have a slight firmness when you bite one—this should take 6 to 8 minutes total.

Step 4

Reserve 1 cup of the cooking water by carefully ladling it into a small bowl, then pour the pasta through a colander to drain it completely.

Step 5

Return the empty pot to medium-low heat and add the 3 tablespoons of butter, letting it melt slowly until it turns golden and fragrant, about 2 minutes.

Step 6

Pour the drained tagliatelle back into the pot with the butter and toss gently with two forks until every strand is coated, about 1 minute.

Step 7

Pour in the 1.5 teaspoons of truffle oil, toss again to distribute evenly, then add the reserved cooking water 2 tablespoons at a time, tossing between each addition, until the pasta looks silky and lightly sauced, about 3 minutes.

Step 8

Remove the pot from heat and stir in the 0.5 cup of grated Parmigiano-Reggiano cheese until it disappears into the pasta.

Step 9

Taste the pasta and grind fresh black pepper over it until the flavor tastes rich but balanced; adjust with a pinch more salt if needed.

Step 10

Divide the tagliatelle between two warm bowls and serve immediately while it is still steaming.