White Truffle Tagliolini

Fresh egg tagliolini tossed in brown butter, crowned with shaved white Alba truffle.

Method

1. 1Bring a large pot of well-salted water to the boil and cook tagliolini until al dente.
2. 2Meanwhile, melt butter in a wide pan over low heat until it turns golden and nutty.
3. 3Drain pasta, reserving a cup of the water, and toss into the brown butter with a splash of pasta water.
4. 4Add Parmigiano and toss vigorously off the heat until a silky sauce forms.
5. 5Plate immediately and shave white truffle generously at the table.