Total Recipe Time: 10 to 15 minutes 

At least 3.52 Oz white truffles (100 g)
8.82 Oz dried white Cipriani Tagliolini (250gr)
4.6 Oz unsalted butter, softened (130G)
5-6 tablespoons grated Parmesan cheese (40-45g)



Clean the truffles by carefully brushing away all dirt and sand clinging to them. Do not use water. Also, put 6 plates in a 200° (95/1/4) oven to warm.


Bring a large pot of water to a boil. Salt the boiling water, add the pasta, and cook for 2 minutes. Maybe a little bit more. Egg pasta needs to be ductile. That’s the way we like it.


Drain the pasta. Put the softened butter, and cheese on the hot pot, return the pasta in the pot, and stir vigorously with a wooden spoon or fork for 2 or 3 minutes, until everything is creamy and well combined. Season the pasta with a little salt.


Serve the pasta on the heated plates and, using a truffle slicer, shave about 20 very thin slices of truffle over each portion. Reserve the remaining truffles until half of each portion has been consumed, then shave a little more truffle over each plate to renew the flavor.

Makes 4 to 5 servings

Funded by Cipriani - Harry's Bar