In the medieval Italian town of Alba, home of the famed white truffle market, this dish— taglierini con tartufi bianchi in the native tongue—may be served simply dressed with a delicately scented sage butter. During truffle season, though, the dish is offered, with minor variations, all over Italy.
- 1 clove garlic, halved lengthwise
- 8 tbsp. unsalted butter
- 2 large fresh sage leaves, torn into 4 pieces each
- Salt and freshly ground black pepper
- 3⁄4 lb. taglierini
- 2 oz. white truffles
Rub a small saucepan with garlic clove. Over low flame, melt 6 tbsp. of the butter. Add sage and salt and pepper, and cook gently for about 5 minutes, letting the butter bubble, but being careful not to let it toast.
In a large stockpot, bring ample water to a boil. Salt generously and add taglierini. Cook pasta until al dente, then drain thoroughly. Toss pasta with sage butter in a large, warm serving bowl. Cut remaining 2 tbsp. butter into pieces and add to taglierini, tossing again to bind pasta. Adjust salt and pepper to taste, and serve immediately. At the table, shave approximately 1⁄2 oz. white truffles over each serving.