Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and Tagliatelle pasta to the boiling water and cook until ‘al dente’, referring to the cooking time specified in pasta packet instructions.
Meanwhile, heat the butter in a large frying pan over medium heat. Once the butter has melted, reduce the heat to low. Reserve 150ml (one ladleful) of the pasta cooking water.
Drain the pasta. Add the pasta, pasta cooking water and Parmigiano Reggiano to the frying pan with butter sauce. Toss well over the heat until the cheese melts and forms a smooth sauce (approximately 2 minutes).
Remove from the heat. Grate ¾ of the Truffle on top of the pasta using a truffle slicer. Alternatively, using a very sharp knife to carefully slice as thin as possible. Toss to combine.
Tip: I would recommend using Truffle within 5 days to fully enjoy its aroma and flavour. The ideal storage is in the refrigerator, wrapped in a small piece of paper towel (change paper towel daily) and placed in a glass container. Remove it from the refrigerator at least an hour before using for the Truffle to release all its aroma.
Divide portions of Tagliatelle pasta with Truffle butter sauce among deep serving bowls. Top with a grating of the remaining Truffle. Serve immediately – buon appetito!