Domenica's Tagliatelle with Butter, Parmigiano and Black Truffles March 2, 2012 at 9:42 AM CST - Updated August 22 at 4:50 AM Serves 6 1 pound Dried Tagliatelle ½ cup water 2 oz. Butter 1 cp grated Parmigiano Reggiano Fresh Black Truffles Salt 1. Bring a large pot of salted water to a boil over high heat. Add the Tagliatelle and cook for 9 minutes. Drain. 2. While the pasta is cooking bring the ½ cup of water to a boil in a skillet. Add the butter and stir until the butter is completely melted. Turn the heat down and do not let it return to a boil. 3. Add the pasta to the skillet, mix in the parmigiano, and season with salt to taste. 4. Shave fresh truffles on top.