Truffle Tagliatelle with Brown Butter, Crispy Shallots and Parmigiano

How to Make Truffle Tagliatelle with Brown Butter, Crispy Shallots and Parmigiano

1. 1

   Step 1: Prep the shallots

   Peel and slice the shallots paper-thin using a sharp knife or mandoline; transfer to a bowl and set aside. Have a fine grater or microplane ready for the lemon zest and keep the Parmigiano and truffle (if using) nearby for quick finishing.

   For this step

   • 3 mediumShallots, very thinly sliced
   
2. 2

   Step 2: Crisp the shallots

   Pour the neutral oil into a wide skillet or shallow pan to about 1/4–1/3 inch depth and heat over medium-high until shimmering. Fry the sliced shallots in batches until deep golden and crisp, 2–4 minutes per batch, then lift out with a slotted spoon onto paper towels and season lightly with coarse salt.

   For this step

   • 1/2 cupNeutral oil for frying (grapeseed or vegetable)
   • 1 tbspCoarse salt
   
3. 3

   Step 3: Cook the tagliatelle

   Bring a large pot of water to a rolling boil and salt it generously. Add the tagliatelle and cook until just shy of al dente (follow fresh vs. dried timing on the package), then scoop out and reserve about 1 cup (240 ml) of the pasta cooking water before draining the pasta.

   For this step

   • 12 ozFresh or dried tagliatelle
   
4. 4

   Step 4: Make the brown butter truffle sauce

   Wipe the skillet dry and melt the unsalted butter over medium heat, swirling until it foams and turns a deep hazelnut brown with a nutty aroma, about 5 minutes — watch closely to avoid burning. Remove from heat briefly, add a generous pinch of lemon zest, then return to low heat and add 1/4–1/2 cup of the reserved pasta water to create an emulsion. Stir in the grated Parmigiano and truffle oil, adjusting with more pasta water to reach a glossy, clingy sauce; finish with a few grinds of black pepper and taste for salt.

   For this step

   • 6 tbspUnsalted butter
   • 1 cupParmigiano-Reggiano, freshly grated
   • 2 tspTruffle oil
   • 1 mediumLemon (zest only)
   
5. 5

   Step 5: Toss, plate and finish

   Add the drained tagliatelle to the skillet and toss gently in the brown butter-truffle sauce until evenly coated, adding small splashes of reserved pasta water if needed for silkiness. Divide among plates, sprinkle with the crispy shallots, shave fresh truffle over each portion if using, and finish with an extra flake of Parmigiano and a light drizzle of truffle oil or olive oil before serving.

   For this step

   • 1/3 ozFresh black truffle, thinly shaved (optional)
   

1. Peel and slice the shallots paper-thin using a sharp knife or mandoline; transfer to a bowl and set aside. Have a fine grater or microplane ready for the lemon zest and keep the Parmigiano and truffle (if using) nearby for quick finishing.
2. Pour the neutral oil into a wide skillet or shallow pan to about 1/4–1/3 inch depth and heat over medium-high until shimmering. Fry the sliced shallots in batches until deep golden and crisp, 2–4 minutes per batch, then lift out with a slotted spoon onto paper towels and season lightly with coarse salt.
3. Bring a large pot of water to a rolling boil and salt it generously. Add the tagliatelle and cook until just shy of al dente (follow fresh vs. dried timing on the package), then scoop out and reserve about 1 cup (240 ml) of the pasta cooking water before draining the pasta.
4. Wipe the skillet dry and melt the unsalted butter over medium heat, swirling until it foams and turns a deep hazelnut brown with a nutty aroma, about 5 minutes — watch closely to avoid burning. Remove from heat briefly, add a generous pinch of lemon zest, then return to low heat and add 1/4–1/2 cup of the reserved pasta water to create an emulsion. Stir in the grated Parmigiano and truffle oil, adjusting with more pasta water to reach a glossy, clingy sauce; finish with a few grinds of black pepper and taste for salt.
5. Add the drained tagliatelle to the skillet and toss gently in the brown butter-truffle sauce until evenly coated, adding small splashes of reserved pasta water if needed for silkiness. Divide among plates, sprinkle with the crispy shallots, shave fresh truffle over each portion if using, and finish with an extra flake of Parmigiano and a light drizzle of truffle oil or olive oil before serving.