Tagliarelle with Truffle Butter

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Very rich dish with TONS of flavor. Spouse thought it was one of the tastiest simple dishes I've ever made.

Changes I made: used black truffle butter instead of white ($7.99 instead of $12.49, and still amazing, didn't have chives, used good quality German egg noodles instead of tagliarelle, pecorino romano instead of parmesan. I also would rather salt my pasta water much more heavily than the recipe stated, and then back off the salt in the later part of prep. Your pasta should have a good flavor (because of the salt water just coming out of the water pre-sauced. MANY excellent Italian cooks taught me that secret. The water should taste sort of like the sea (kosher salt doesn't have the "fishier" aroma that sea salt has.

This was a side dish to another Ina classic: Chicken with Goat Cheese and Sun-Dried Tomatoes.

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Excellent recipe and so easy! It was the first time I used white truffle butter and was pleasantly surprised .
I expanded my cooking skills and used white truffle butter in a polenta dish that I made and received so many complements. Thanks Ina, your recipes are so very good and easy to follow.

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This is essentially an Alfredo sauce, but instead of incorporating the parmesan directly into the cream and butter, the shavings go on the finished product which makes it a bit lighter and different in a good way. The truffle butter takes it to the next level. Yummy and so simple. A must for me is to use the real deal Parmigiana Reggiano-- domestic parmesan can't be called or labeled as such and PR must be produced in Italy. Worth the extra cost and makes a huge difference.

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This recipe is great. Whenever I make it for guests they are amazed that I made it at home....tastes like a restaurant. Add some freshly baked bread or rolls and a salad and you have a meal!!!

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I love Ina and this is good, but way too salty for my tastes. I didn't even add the cheese because I knew it would add even more salt. Tame down the salt and it's 8 stars out of 5, it's that good and easy to prepare!

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Made this recipe twice. Once with regular capellini (angel hair, the second time with CIRPRIANI egg noodle tagliatelle and it was a night and day difference. I will never again make it again without Cipriani pasta -- makes all the difference! Order it online if you must! The silky ribbons of egg noodles adhere to the truffle butter sauce without sticking and it truly becomes a five star restaurant dish. Excellent recipe, thanks Ina.

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This recipe is delicious! I saw the show several months ago, but our
local supermarket didn't have the truffle butter. They now carry it,
and I'm hooked. Thanks for another great recipe.

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A grown-up's version of Alfredo. The truffle flavor is very strong...but it is tamed down quite a bit when the cheese is tossed in. I usually do this in a large bowl prior to serving. I've made this many times with the only tweak being that I add a few more tablespoons of cream...but usually that's because I'm waiting for the pasta to cook and the sauce tightens up on me.

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Could be cook's error or my palate but this was not very appealing to me.

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Absolutely one of the best things to come out of our kitchen in years! So simple, yet so elegant. Takes just minutes to make - perfect for entertaining...