Tagliolini al Tartufo Nero...Tagliolini al Tartufo Nero con Zabaione al Parmigiano

Hand-cut egg pasta ribbons bathed in a velvety savory Parmesan sabayon, finished with brown butter and shavings of fresh Norcia black truffle.

Ingredients

Cooking Instructions

1. 01

   Mound the flour on a marble surface, create a well, and add 3 yolks and 1 whole egg. Gradually incorporate flour into the eggs until a dough forms; knead for 10 minutes until smooth and elastic. Wrap in film and rest at room temperature for 30 minutes.

2. 02

   Roll the pasta dough through a machine to the thinnest setting (0.5mm), then hand-cut into fine tagliolini (approx. 2mm wide). Dust with flour and set aside in nests.

3. 03

   Create the savory sabayon: In a heatproof glass bowl over a pot of simmering water (bain-marie), whisk 4 egg yolks with the Prosecco and a pinch of salt. Whisk vigorously until the mixture triples in volume and becomes thick and pale.

4. 04

   Gently fold the microplaned Parmigiano Reggiano into the sabayon until melted and smooth. Keep the mixture warm over the water bath (off the heat).

5. 05

   In a large skillet, melt the butter over medium heat until it foams and begins to smell nutty and turns a golden brown (beurre noisette).

6. 06

   Cook the tagliolini in a large pot of boiling salted water for approximately 90 seconds. Reserve a small amount of pasta water.

7. 07

   Transfer the pasta directly into the brown butter skillet. Add a splash of pasta water and toss rapidly to create a light emulsion.

8. 08

   Twirl the pasta into warm shallow bowls. Top each serving with a generous dollop of the Parmesan sabayon and shave the fresh black truffle over the dish immediately at the table.