Truffle Tagliatelle: Egg Pasta with Black Truffle

Earthier and more robust, black truffles from central Italy are a different ingredient from the white truffles of the north, so they are enjoyed differently too. Instead of being shaved, black truffles are often grated into warm butter with a touch of garlic, salt and pepper to make a rich dish of tagliatelle al tartufo. This aromatic sauce is the perfect match for the long, silken strands of tagliatelle, made by Eataly pasta artisans from simple, high-quality ingredients. Finish with freshly grated Grana Padano DOP, made according to centuries of tradition in northern Italy, for complex, savory flavors.

Ingredients for 2 people

• 2/3 pound tagliatelle
• 1 whole black truffle
• ½ tablespoon Urbani truffle butter
• ½ clove garlic, minced
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: Grana Padano DOP, to taste

How to make Truffle Tagliatelle

1. Bring 3 quarts of water to a boil and season it until it is as salty as the sea.
2. Cook the tagliatelle in the boiling water until tender yet al dente, about 2 minutes. In the meantime, melt the truffle butter in a medium saucepan, being careful not to let it burn. Add the garlic and a scant pinch of salt and pepper, then grate in the black truffle.
3. Drain the pasta, reserving some of the cooking water, and add it to the pan with the butter sauce. Toss over high heat to coat the pasta, adding pasta water if necessary to loosen the sauce.
4. Divide the pasta between two heated bowls and season with freshly ground pepper to taste. Grate the Grana Padano DOP over the top, if using, and add a few shavings of fresh truffle as a garnish, if desired. Enjoy immediately.