Tagliatelle with black truffle and extra virgin olive oil

Tagliatelle with Black Truffle and Extra Virgin Olive Oil or Tagliatelle al Tartufo Nero e Olio Extravergine di Oliva is a luxurious dish that marries the earthy richness of black truffles with the delicate elegance of fresh pasta. Truffle, known as the “diamond of the kitchen,” has been treasured in Italian cuisine for centuries. This dish, often associated with the regions of Umbria and Tuscany, showcases the exquisite harmony of flavors created when black truffle is delicately shaved over tender tagliatelle and drizzled with the finest extra virgin olive oil. It’s a celebration of simplicity and the indulgent essence of Italian culinary craftsmanship.


  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 20 minutes of preparation and cooking


  • High, depending on the availability of black truffle

Italy Region

  • Umbria - Toscana


  • Not Available


  • 400g (about 14 oz) of fresh tagliatelle pasta
  • 50g (about 1.8 oz) of black truffle, thinly shaved
  • 1/4 cup of extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Grated Parmigiano-Reggiano cheese for serving (optional)


  1. In a large pot, bring salted water to a boil. Cook the fresh tagliatelle pasta according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  2. While the pasta is cooking, shave the black truffle into thin slices using a truffle slicer or a sharp knife.
  3. In a large skillet, gently heat the extra virgin olive oil over low heat. Be careful not to overheat the oil.
  4. Add the drained tagliatelle to the skillet, tossing gently to coat the pasta evenly with the fragrant olive oil.
  5. Season the pasta with salt and freshly ground black pepper to taste. If desired, add a ladle of the reserved pasta cooking water to create a silky sauce.
  6. Arrange the tagliatelle on serving plates and generously scatter the shaved black truffle over the top.
  7. Optionally, serve the Tagliatelle al Tartufo Nero e Olio Extravergine di Oliva with a sprinkle of grated Parmigiano-Reggiano cheese.
  8. Enjoy this exquisite and indulgent dish that captures the essence of Italian luxury and truffle craftsmanship.

Tagliatelle al Tartufo Nero e Olio Extravergine di Oliva is a celebration of the captivating aroma and flavor of black truffle, elevating a simple pasta dish to a gourmet experience. Its elegance and sophistication make it a perfect choice for special occasions or whenever you crave the extraordinary richness of Italian truffle cuisine.

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