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In northern Istria, between Buzet and Motovun, oak forests hide one of Croatia’s most guarded culinary treasures: wild truffles. Generations of local hunters head into this landscape with specially trained dogs, searching for fungi that never see the light of day yet command some of the highest prices in the world. During white truffle season, usually from September through December, the region fills with visitors who plan their trips around tasting freshly shaved truffle over the simplest possible dishes.
Among those dishes, a plate of handmade Istrian pasta with truffles has become an emblem of the peninsula’s cooking. Fuži, the small, pinched pasta typical of Istria, or pljukanci, rolled by hand from a simple dough, both provide an ideal base for truffles. The shape holds a thin coat of sauce while leaving plenty of surface for fragile shavings to rest on top. Regional food writers and tourism boards often list fuži with truffles among the key tastes of Istria, alongside dishes such as truffle frittata or boškarin beef with white truffle.
This recipe focuses on a restaurant-style version that remains faithful to that spirit of simplicity. A handful of pantry ingredients—good butter, a splash of cream, a modest amount of aged hard cheese, and neutral stock or pasta water—create a satin sauce that acts as a support for the truffle rather than competing with it. Fresh black truffle can infuse the warm fat during cooking, while precious white truffle is best grated over the finished dish at the table, where its aroma reaches the diner before the fork touches the plate.
For cooks fortunate enough to find Istrian truffles, this pasta forms a natural showcase. White truffles from the Motovun forest in Croatia share the same species name (Tuber magnatum) as those from Alba in northern Italy and carry a similarly intense perfume with garlicky, cheesy, and honeyed notes. Black winter truffles from the region, such as Tuber melanosporum, bring a warmer, nutty scent and slightly firmer texture. Both appear in local dishes, with white truffle often reserved for the final garnish.
Outside Istria, fresh truffles from other regions or preserved products can still yield satisfying results. High-quality preserved truffle carpaccio or finely minced truffles packed in oil will never replicate the lift of fresh white truffle shaved at the table, yet they bring clear character to the sauce. Truffle butter or a mild truffle paste can round out the flavor when only a small quantity of fresh truffle is available. The key lies in restraint: a rich sauce, but not heavy; seasoning that stays gentle; heat kept low once the truffle touches the pan.
This version is designed for a relaxed yet special main course, suited to a weekend lunch, a holiday meal with family, or a dedicated truffle-themed evening. Fresh fuži or other egg pasta gives the dish a tender bite that matches the delicacy of the truffle. At the same time, the method remains practical. Store-bought fresh tagliatelle or high-quality dried pasta works well, turning the recipe into a manageable way to bring a classic Istrian pairing to the table without advanced pasta skills.
The result is a plate that feels rooted in one region yet approachable in any kitchen: pasta coated in a glossy truffle-scented sauce, topped with thin, irregular flakes of wild truffle that soften slightly on contact with the heat of the noodles. No decorative flourishes are needed—just a warm plate, a final drizzle of good olive oil, and quiet attention to the aroma as it rises from the bowl.
4
servings20
minutes20
minutes300
kcalThis Istrian-style pasta highlights fresh wild truffles in the most direct way possible: a simple, glossy sauce clinging to tender egg pasta, finished with shaved truffle at the table. Butter, a touch of cream, and a modest amount of aged cheese create a smooth base that carries the truffle’s aroma without overpowering it. The recipe works with handmade fuži or pljukanci, though fresh tagliatelle or another long egg pasta suits the sauce just as well. From start to finish, the method remains straightforward, yet timing and gentle heat matter, especially once the truffle enters the pan. The dish suits a small gathering, a celebration built around one special ingredient, or a focused main course served with a simple salad and a clean, structured white wine.
400 g fresh Istrian fuži or pljukanci – Homemade or purchased; fresh egg tagliatelle or another long egg pasta can stand in if fuži is unavailable.
10–12 g fine sea salt – For the pasta water (about 1 heaped tablespoon for a large pot).
60 g unsalted butter, cut into cubes – High-fat European-style butter gives the smoothest result.
1 tablespoon extra-virgin olive oil – Helps prevent the butter from browning too quickly.
1 small shallot, very finely minced – Adds gentle sweetness; avoid onion with a strong bite.
1 small garlic clove, lightly crushed, then finely minced (optional) – Use a tiny amount so the garlic does not dominate the truffle.
150 ml heavy cream (minimum 30–36% fat) – Creates a silky sauce that clings to the pasta.
40 ml dry white wine – An Istrian Malvazija or another dry, aromatic white works well; alcohol cooks off, leaving acidity and aroma.
80–100 ml hot pasta cooking water or light unsalted vegetable/chicken stock – Adjusts the consistency of the sauce.
35–40 g finely grated aged hard cheese – Istrian cow’s cheese, Grana Padano, or Parmigiano Reggiano; choose a cheese with good flavor but not excessive salt.
20–30 g fresh black truffle, very thinly sliced or finely shaved – Infuses the sauce; preserved sliced truffle in oil can substitute if fresh is unavailable.
Fine sea salt and freshly ground black pepper, to taste
½ teaspoon fresh lemon juice – Brightens the richness; add gradually and taste.
10–15 g additional fresh truffle (black or white), shaved at the table – White truffle is ideal for this final garnish when available.
Extra grated cheese, to taste
Drizzle of extra-virgin olive oil – A peppery Istrian oil pairs well with truffles.
Gluten-free: Use a sturdy gluten-free pasta with good texture; shorten boiling time slightly to keep the pasta firm.
Dairy-free: Replace butter and cream with a rich oat or cashew cream and a plant-based butter with neutral flavor; omit cheese or use a mild, melting vegan alternative. Truffle oil can help reinforce aroma when dairy is absent.
Alcohol-free: Replace white wine with extra stock and a teaspoon of white wine vinegar or lemon juice for acidity.
Bring a large pot of water to a rolling boil and season with the measured salt; the water should taste pleasantly seasoned but not briny.
Keep the water at a gentle boil over medium-high heat while preparing the sauce, so it is ready as soon as the sauce base comes together.
Warm a large, heavy sauté pan (wide enough to hold all the pasta) over low-medium heat, then add the butter and olive oil.
Add the minced shallot and cook for 3–4 minutes, stirring often, until soft and translucent with no browning.
Stir in the garlic, if using, and cook for 30–40 seconds, just until fragrant; keep the heat low so it stays pale.
Pour in the white wine and let it simmer for 1–2 minutes, stirring, until the liquid has reduced by about half and no alcohol smell remains.
Add the cream and bring the mixture to a gentle simmer over low heat, then cook for 3–4 minutes until slightly thickened and smooth.
Add the pasta to the boiling water and cook until just shy of al dente; fresh fuži usually need 3–4 minutes, dried pasta longer according to package directions.
Reserve a cup of the starchy pasta water, then drain the pasta briefly, leaving it slightly damp.
Lower the heat under the sauce to very low, then add the sliced or shaved black truffle to the pan.
Stir gently for 1–2 minutes, allowing the truffle to warm in the sauce without simmering; this step helps the fat carry the aroma.
Add the drained pasta to the pan along with 60–80 ml of hot pasta water or stock.
Toss or fold the pasta in the sauce for 1–2 minutes over low heat, until every piece is coated and the sauce turns glossy and slightly thickened.
Sprinkle in the grated cheese and continue tossing, adding a splash more pasta water if the sauce becomes too dense.
Season with salt, black pepper, and a few drops of lemon juice, tasting carefully; adjust acidity and salt in small increments.
Transfer the pasta to warm shallow bowls, winding the noodles neatly with tongs for an even layer.
Top each portion with a light shower of freshly shaved truffle, extra grated cheese, and a small drizzle of olive oil just before serving.
Approximate values for one of 4 servings, based on egg pasta, cream, butter, cheese, and 30–35 g truffle in total:
| Component | Approximate Amount |
|---|---|
| Calories | ~720 kcal |
| Carbohydrates | ~70 g |
| Protein | ~22 g |
| Fat | ~38 g |
| Fiber | ~4 g |
| Sodium | ~700 mg (varies with cheese and added salt) |
| Key Allergens | Gluten (wheat pasta), dairy (butter, cream, cheese); possible egg (pasta, egg pasta) |
These figures serve as rough guides only; exact values vary with pasta type, cheese, and truffle quantity.
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