Instructions:

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.

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.

Add the Cream: Pour in the double cream and stir, letting it simmer for a few minutes until it thickens slightly.

Finish the Sauce: Add the grated Parmesan cheese and stir to combine, creating a silky sauce. Season with salt and pepper to taste.

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.

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.

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.