Ingredients
Tajarin pasta (Tartuflanghe, 40 egg yolks per kilo of flour): 160 g
Unsalted butter (European style, 82% fat or higher): 40 g
Parmigiano Reggiano, 24 months: 20-25 g (finely grated)
Fresh white truffle (Tuber magnatum Pico) shaved just before serving: 10-12 g
Pasta cooking water: 15 ml
Sel gris or fine sea salt: to taste
This dish from Chef Michele Casadei Massari of Lucciola NYC is a hymn to simplicity. Tajarin, Piedmont’s fine golden pasta rich with egg yolks, becomes a canvas for the rare perfume of Alba white truffles. Technique, timing, and ingredient purity do the rest.
How to make Tajarin al Tartufo Bianco d’Alba
01.
Cook the Pasta
- Bring a large pot of lightly salted water to a gentle boil.
- Cook the tajarin for 90 seconds to 2 minutes.
- Do not oversalt the water.
02.
Make the Butter Base
- Melt the butter over low heat in a sauté pan large enough to hold the pasta.
- When melted, add the pasta water and swirl to create a creamy emulsion.
- Do not let the butter brown.
03.
Combine Pasta and Sauce
- Transfer the tajarin directly from the pot into the pan.
- Toss gently to coat.
- Add the Parmigiano Reggiano and stir until melted and glossy.
- If the sauce feels tight, add a touch more pasta water.
04.
Season and Serve
- Adjust seasoning with a pinch of sel gris.
- Plate the pasta in warm shallow bowls.
- Shave fresh white truffle generously over the top while the pasta is still warm to release its full aroma.
Chef's Notes
- The butter must stay pale; browning will mute the Alba truffle’s delicate aroma.
- Avoid garlic, cream, or oil. This dish is about restraint: butter, Parmigiano Reggiano, and truffle — nothing more.
- The elegance of tajarin lies in the balance between richness and perfume, reflecting Piedmont’s deep culinary roots.
