Pasta Burro, Parmigiano e Tartufo Bianco. Credit: Roscioli

Pasta Burro, Parmigiano e Tartufo Bianco

Name: Pasta Burro, Parmigiano e Tartufo Bianco
Prep time: 300 s
Cook time: 600 s
Total time: 900 s
Yield: 1
Cuisine: Italian
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

20 Nov 2025

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Difficulty

Easy

Total Time

15MIN

Cuisine

Italian

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.