Truffle Tagliatelle
Truffle tagliatelle with summer truffles is a classic of Italian cuisine that delights with its delicate flavor and wonderful appearance. The freshly shaved summer truffles give the tagliatelle a wonderfully earthy note that is perfectly complemented by a creamy sauce. A simple yet exceptionally delicious dish, ideal for a cozy dinner or a meal with friends, that’s a highlight both in taste and appearance.
Ingredients
- 250 g Tagliatelle
- 1 small onion finely diced
- 200 ml Cream Cream
- 1 tbsp Butter
- 40 g Freshly shaved truffle e.g., summer truffles or Alba truffles
- salt and pepper to taste
Instructions
Cook the tagliatelle
- Bring a pot of well-salted water to a boil. Cook the tagliatelle in it until al dente, according to the package instructions. Drain and set aside, reserving some of the pasta water.
Prepare the cream sauce
- In a large pan, melt the butter over medium heat. Sauté the onion until translucent, soft, and lightly golden brown.
- Add the cream to the pan with the onions. Finely grate some of the truffle into the sauce and cook along (approx. 20g). Season to taste with salt and pepper. Simmer the sauce over medium heat until it thickens and becomes creamy (approx. 3–4 minutes).
Serving
- Add the drained tagliatelle to the pan. Toss the pasta in the sauce so that it is evenly coated with the creamy truffle sauce. If necessary, add some of the reserved pasta water to thin the sauce and achieve the perfect consistency.
- Wash just before eating and, just before serving, generously shave fresh truffle over the finished tagliatelle. If desired, some truffle can also be folded into the sauce to distribute the flavor evenly.
- Serve the tagliatelle immediately, ideally with a glass of good white wine or a light salad on the side.
