Tagliatelle con Olio Tartufo -- Tagliatelle with Truffle Oil

1. 1

   Have all the ingredients ready to go, your guests already sitting around the table, and your fastest sneakers on your feet!

2. 2

   Have the pasta pot water at the full rolling boil before starting anything.

3. 3

   Place the butter in a large skillet or saute pan over medium low heat, just until it is melted, do not allow it to bubble up and or brown.

4. 4

   Remove from the heat and stir in the grated Parmigiano-Reggiano cheese, the wine, nutmeg and season with salt and pepper to taste.

5. 5

   Keep warm over very low heat.

6. 6

   Add Tagliatelle to the boiling water.

7. 7

   Cook for the short time needed, drain well and then drop into the butter mixture in the large skillet or saute pan.

8. 8

   Swirl or toss pasta around quickly to incorporate all flavors and coat all the pasta.

9. 9

   Serve immediately, with the Truffle Oil, having the guests add their own Truffle oil to the pasta.

10. 10

    Have them toss it in their plate and eat instantly!

11. 11

    One further notice to your guests.

12. 12

    Have them use the Truffle Oil very sparingly.

13. 13

    A little goes a very long way.

14. 14

    Alert them not to overdo it.

15. 15

    Can always add more, removing it is impossible!

* Per serving · 4 servings · Values may vary.

No additional tips available.