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Tagliatelle alla Spoletina

Tagliatelle alla Spoletina

Decadent, savory, and easy to prepare, tagliatelle alla Spoletina showcases the woodsy flavor of the black summer truffles typical of Umbria.

The dish gets its name from Spoleto, an ancient city in the central Italian region of Umbria. This area of Italy is well-known for its abundance of truffles, in particular, the black summer truffle, which is harvested by trained truffle hunters in limestone terrains, oak woods, and pine woods from May to September.

Milder than their winter cousins, Italian black summer truffles offer an earthy, almost chocolaty flavor that is perfect for summer pasta.

Have we piqued your appetite? Explore summer truffles during our Truffle Fest

Tagliatelle alla Spoletina con Tartufi Estivi
(Pasta with Black Truffles)

Recipe courtesy of Urbani

Yield: 4 servings

1 tablespoon extra virgin olive oil
1 clove of garlic
4 ounces fresh black summer truffles
12 ounces long egg pasta such as tagliatelle, fettuccine, or picagge
Salt and pepper, to taste
4 tablespoons Grana Padano DOP cheese

In a large pan, warm the extra viring olive oil and sauté the whole garlic clove over medium heat until golden brown.

Remove the garlic and add grated black summer truffle (tip: use a cheese grater). Season with salt and pepper to taste. Gently cook, no more than one to two minutes.

Bring a pot of water to a boil, add salt, and cook pasta until al dente.

Drain pasta and add directly to the pan with black truffle. Stir until pasta is well coated.

Before serving, sprinkle with Grana Padano DOP cheese and shave extra black truffle on top.

Buon appetito!

Black Truffles - Summer Truffles

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