Tagliatelle al Tartufo

Tagliatelle al Tartufo commands awe with its luxurious white truffle — Tuber magnatum, the prized variety of the Alba Truffle Fair in Piedmont, which can fetch several thousand euros per kilogram depending on the season and quality. Despite the expense, its silky pasta and umami-rich truffle shavings make it a benchmark for elegance in Italian cooking, usually finished with nothing more than butter and Parmigiano so the truffle itself stays the star of the dish.