Ingredients
Fresh tagliolini or dry rigatoni or maccheroni: 500 g
Parmigiano Reggiano, 24 months: 200 g (finely grated)
Normandy butter: 150 g (cold)
White truffle: 4-6 g (shaved)
Fine sea salt: to taste
This signature dish from Roscioli NYC, originally created at Roscioli Salumeria con Cucina in Rome in 2008, embodies the restaurant’s devotion to simplicity. Butter, Parmigiano Reggiano, and fresh Alba white truffle come together in a silky pasta that celebrates great ingredients without embellishment.
How to make Pasta Burro, Parmigiano e Tartufo Bianco
01.
Boil the Pasta
- Fill a large pot with water, salt lightly, and bring to a boil.
- Cook the pasta until al dente.
02.
Create the Butter Base
- Drain the pasta and transfer it to a high-sided pan over high heat.
- Add the cold butter directly from the refrigerator and stir until melted and beginning to thicken.
- Turn off the heat.
03.
Add the Cheese
- Keep stirring the pasta off the heat.
- Add the grated Parmigiano Reggiano and mix until melted and creamy.
- If needed, add a small amount of pasta cooking water to create a smooth, glossy sauce.
04.
Finish and Serve
- Plate immediately and top with additional Parmigiano Reggiano.
- Shave white truffle over each portion using a truffle slicer set to the thinnest setting.
- Use 4 g per portion, or 6 g for a more generous serving.
