In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before October 10. For more recipes like this, subscribe to La Gazzetta Italiana.
Buon appetito!
Tagliolini al Tartufo (Tagliolini with Truffle)
dalla cucina di La Gazzetta Italiana
Few dishes capture the essence of refined Italian cooking quite like tagliolini with truffle. This simple yet indulgent recipe celebrates the delicate, silky texture of fresh egg pasta and the earthy, intoxicating aroma of truffles. With only a handful of high-quality ingredients, the dish highlights the beauty of restraint in Italian cuisine—where every element is chosen to let the star ingredient, the truffle, truly shine. Perfect for a special occasion or a luxurious treat at home, this recipe brings the sophistication of a fine-dining experience straight to your table.
Ingredients (for 2 servings):
8 oz. Fresh tagliolini pasta (or tagliatelle)
3 T Unsalted butter
3 T Parmigiano Reggiano, freshly grated
1 Small black truffle (or a few grams of white truffle, if available)
Sea salt, to taste
Freshly ground black pepper, to taste
Directions:
Bring a large pot of salted water to a boil. Cook the tagliolini until just al dente (fresh pasta usually takes only 2–3 minutes). While the pasta cooks, melt the butter gently in a wide skillet over low heat. Add a ladle of the pasta’s cooking water to the butter, whisking to create a creamy emulsion. Drain the tagliolini, reserving a little extra cooking water. Transfer the pasta directly into the skillet with the butter sauce. Toss well, adding grated Parmigiano Reggiano and a splash of cooking water if needed for creaminess. Season lightly with salt and pepper. Plate the pasta, then shave fresh truffle generously on top with a truffle slicer or mandoline.
Buon Appetito!
