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1
If time allows, place the unwashed truffle in an airtight container with the whole eggs for 24 hours before beginning. The eggs absorb truffle aroma through the shell. Remove the truffle and set it aside. Mound the flour on a clean work surface, make a well, and add the 16 yolks and enough whole egg to bring the dough together. Work the mass until it is smooth, supple, and springs back very slowly when pressed with a finger.
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2
Wrap the dough and rest it at room temperature until fully relaxed and no longer elastic — it will no longer resist when pulled gently at its edges.
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3
Roll the dough through a pasta machine, progressing to the thinnest setting (setting 9). Cut the sheets into taglierini 1–2 mm wide. Dust lightly with flour and nest into loose portions. The sheets should be translucent when held to the light.
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4
Warm the serving plates in a low oven until they are too hot to hold comfortably. Bring a large pot of well-salted water to a full rolling boil.
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5
Melt the butter in a wide, pale-coloured saucepan over medium heat. Continue cooking, swirling the pan, until the butter turns a deep golden hazelnut colour and smells of toasted nuts — this is the moment the dish lives or dies: too pale and the butter lacks the nutty depth that carries the truffle; too dark and it turns acrid and overwhelms it.
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6
Drop the taglierini into the boiling water. Fresh taglierini at this thickness require only 60–90 seconds. Lift them out while they retain the faintest resistance at the core and transfer directly into the browned butter, adding a small spoonful of pasta water. Toss briefly over low heat until every strand is coated. The pasta should be glossy and fluid, not clumped.
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7
Divide the pasta immediately among the very warm plates. Add a small grating of aged Parmigiano and a grind of white pepper. Carry the plates to the table and, using a sharp truffle mandoline, shave the white truffle generously and directly over each plate. Serve the moment the truffle lands — the aroma dissipates in seconds.