Truffle tagliolini

Create an indulgent winter pasta using just a few ingredients, one of which in particular is highly prized.


  • 50g tagliolini pasta
  • 50g butter
  • 90ml chicken stock
  • Salt and pepper
  • 1 small black truffle


Bring a large pot of salted water to a boil.

In a small saucepan, heat the butter and chicken stock and reduce until they combine.

Season with salt and pepper to taste.

Cook the pasta in the boiling water until al dente and drain.

Return the pasta to the pot, add the sauce and combine.

Grate some truffle and mix through the pasta.

Transfer the pasta to warmed bowls, shave some truffle on top and serve immediately.

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