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1
Warm four deep serving bowls in a hot oven for 5 minutes immediately before service. Remove and rub the inside of each bowl with the cut face of the garlic clove — a single pass — then discard the clove. The bowls should be too hot to hold comfortably.
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2
Work the flour and eggs into a smooth, firm dough. Rest, wrapped, for 30 minutes. Roll to the thinnest setting — the sheet should be paper-thin, translucent when held to light. Flour lightly and cut into tagliolini 2–3 mm wide. Lay on a floured tray and use within the hour.
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3
Bring a large pot of well-salted water to a rolling boil. Drop the tagliolini; they will cook in 60–90 seconds. Reserve 60 ml of the starchy cooking water before draining. Drain the pasta thoroughly.
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4
This is where the dish lives or dies. Working off the heat in the drained pasta pan, add the cold butter cubes to the hot drained tagliolini. Begin adding the reserved pasta water a little at a time, tossing continuously — the butter must melt into a cohesive, glossy emulsion, never a greasy puddle. Add the Parmigiano and continue tossing. The finished sauce should coat every strand in a uniform, lightly thickened film; if it tightens, add a splash more pasta water.
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5
Distribute the tagliolini immediately into the warmed bowls. Carry the bowls to the table without delay — the warmth of the bowl sustains the volatile aromatics. Set the fresh truffle and a mandoline slicer before the guest, who shaves the truffle directly over the pasta at the table. The dish is served the moment the truffle lands.