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Bring a large pot of salted water to a rolling boil. Add the fresh tagliatelle and cook according to package directions until al dente, typically 2-3 minutes. Reserve 1 cup of pasta water before draining the pasta.

Carefully place the hollowed Parmigiano Reggiano wheel on a sturdy, heat-safe surface. Ensure the cheese wheel is at room temperature to facilitate melting.

Pour the vodka (or other high-proof spirit) directly into the hollowed-out center of the cheese wheel.

Using a long lighter or kitchen torch, carefully ignite the liquid inside the cheese wheel. Allow it to flambé, creating blue and orange flames. Exercise extreme caution during this step.

While the liquid is still flaming, use a long spoon to gently stir the liquid and scrape the inner surface of the cheese wheel. This helps the heat melt the cheese and incorporate it into the spirit, forming a rich, cheesy base.

Once the flames have subsided, immediately add the freshly cooked and drained tagliatelle into the cheese wheel.

Thoroughly stir and toss the pasta within the melted cheese mixture inside the wheel, ensuring every strand is well-coated with the developing sauce.

Pour the heavy cream (or 1/2 cup of the reserved pasta water) into the cheese wheel with the pasta. Continue to stir and toss until a creamy, emulsified sauce forms, adjusting consistency with more pasta water if needed.

Using a spoon and fork, carefully portion the prepared pasta from the cheese wheel onto individual serving plates.

Finally, use a truffle grater to generously shave fresh black truffle over each plated pasta portion. Serve immediately.


Bring a large pot of salted water to a rolling boil. Add the fresh tagliatelle and cook according to package directions until al dente, typically 2-3 minutes. Reserve 1 cup of pasta water before draining the pasta.

Carefully place the hollowed Parmigiano Reggiano wheel on a sturdy, heat-safe surface. Ensure the cheese wheel is at room temperature to facilitate melting.

Pour the vodka (or other high-proof spirit) directly into the hollowed-out center of the cheese wheel.

Using a long lighter or kitchen torch, carefully ignite the liquid inside the cheese wheel. Allow it to flambé, creating blue and orange flames. Exercise extreme caution during this step.

While the liquid is still flaming, use a long spoon to gently stir the liquid and scrape the inner surface of the cheese wheel. This helps the heat melt the cheese and incorporate it into the spirit, forming a rich, cheesy base.

Once the flames have subsided, immediately add the freshly cooked and drained tagliatelle into the cheese wheel.

Thoroughly stir and toss the pasta within the melted cheese mixture inside the wheel, ensuring every strand is well-coated with the developing sauce.

Pour the heavy cream (or 1/2 cup of the reserved pasta water) into the cheese wheel with the pasta. Continue to stir and toss until a creamy, emulsified sauce forms, adjusting consistency with more pasta water if needed.

Using a spoon and fork, carefully portion the prepared pasta from the cheese wheel onto individual serving plates.

Finally, use a truffle grater to generously shave fresh black truffle over each plated pasta portion. Serve immediately.
