Tagliatelle with Truffle Recipe

Tagliatelle with truffle is a luxurious yet simple Italian dish that combines the delicate texture of fresh pasta with the rich and earthy flavors of truffle. Originating in Italy, this dish is popular in regions where truffles are abundant, particularly in Piedmont and Umbria. The key to a great truffle pasta is quality ingredients, especially the truffles themselves, whether fresh or preserved.

Let me show you how I make Tagliatelle with Truffle, based on my overall experience, where I use black truffles and a smooth cream sauce to create a silky, flavorful dish.

What to Expect:

This dish will have a rich, creamy texture and an intoxicating truffle aroma that fills the room. The balance between the fresh pasta and the decadent sauce is heavenly, and the thin slices of truffle will melt into the pasta for a luxurious finish.

Prep Time: 10 minutes

Equipment Needed:

Large pot for pasta, sauté pan, tongs or pasta fork, grater for Parmesan

• >  Go get the must-have equipment and ingredients for making a Savory  #Tagliatelle with Truffle  here.

Ingredients:

• 1 lb (450g) tagliatelle
• 1 tbsp truffle oil or 2 tbsp truffle butter
• 2 cloves garlic, minced
• 500 ml (2 cups) double cream
• 50g (½ cup) freshly grated Parmesan cheese
• 50g (2 tbsp) black truffle slices in oil (or fresh truffles if available)
• Salt and freshly ground black pepper, to taste
• >  Go get the must-have equipment and ingredients for making a Savory  #Tagliatelle with Truffle  here.

Instructions:

1. Cook the Tagliatelle: In a large pot, bring salted water to a boil and cook the tagliatelle according to the package instructions until al dente (around 7-8 minutes). Save a cup of pasta water for later.
2. Prepare the Truffle Sauce: While the pasta is cooking, heat the truffle oil or butter in a pan over medium heat. Add minced garlic and sauté for 1-2 minutes, being careful not to burn it.
3. Add the Cream: Pour in the double cream and stir, letting it simmer for a few minutes until it thickens slightly.
4. Finish the Sauce: Add the grated Parmesan cheese and stir to combine, creating a silky sauce. Season with salt and pepper to taste.
5. Combine the Pasta and Sauce: Drain the tagliatelle, reserving a little pasta water. Add the pasta directly to the sauce and toss to coat. If needed, add a little pasta water to adjust the sauce’s consistency.
6. Truffle Time: Slice the black truffles thinly and add them to the pasta, tossing gently. Serve immediately with extra Parmesan, if desired.

Variations:

• For a vegetarian option, use truffle oil instead of butter and skip any meat-based toppings.
• To make it dairy-free, substitute the cream with a plant-based alternative like coconut cream or oat cream, and use a dairy-free cheese.

Tips and Substitutions:

• Truffle oil: If you can’t find fresh truffles, high-quality truffle oil is a great alternative and is often easier to find.
• Garlic: If you’re not a fan of garlic, you can omit it or replace it with shallots for a milder flavor.
• Salt: Be cautious with salt as the Parmesan and truffle oil add a natural saltiness to the dish.
• >  Go get the must-have equipment and ingredients for making a Savory  #Tagliatelle with Truffle  here.

Nutritional Information (per serving):

• Calories: 630 kcal
• Protein: 18g
• Carbohydrates: 45g
• Fat: 45g
• Fiber: 2g

Notes:

This dish is a treat for special occasions or when you want to indulge in something truly luxurious. The key is to use the best quality truffle you can find, as the truffle’s distinct aroma and flavor are the star of the dish.

I hope this guide has made making Tagliatelle with Truffle seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below, I love hearing feedback from a real person like you!

Enjoy your cooking adventure!