Taglierini with White Truffles

  • Serves

    serves 4

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
  • 34 lb. taglierini
  • 2 oz. white truffles


Step 1

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.

Step 2

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.