• Total Time: 20 minutes
  • Yield: 4 1x


  • 1 white truffle (about an ounce)
  • 4 ounces butter
  • 1 pound tagliolini (or other long pasta)
  • Salt, to taste
  • Freshly ground black pepper, to taste.
  • 4 ounces Parmigiano cheese, grated

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  1. Bring a large pot of salted water to a boil.
  2. Clean the truffle with a soft brush or damp cloth. Remove the stem and grate half of the truffle.
  3. Add the pasta to the boiling water and cook until al dente (about one minute less than the package’s instructions).
  4. In a large skillet, melt the butter over low heat. Add the grated truffle to the butter. Add salt and pepper to taste.
  5. Drain the pasta, and add it to the skillet with the butter. Add the Parmigiano and mix thoroughly until the pasta is well-coated. Place the pasta into serving bowls, and grate the remaining truffle on top of each serving.
  6. Serve immediately.