An elegant and simple recipe, designed to enhance your truffle sauces without masking their aromas.
Ingredients (for 2 people)
- 250g fresh tagliatelle
- 2 to 3 tablespoons of your truffle sauce
- 15 cl thick fresh cream
- 20g butter
- Grated Parmesan
- Black pepper
- Fleur de sel
- A few parmesan shavings for garnish
Gourmet option
- 1 egg yolk
- A few slices of fresh truffle
- Crushed hazelnuts
Preparation
1. Cook the pasta
Cook the tagliatelle in a large pot of salted water until al dente.
Remember to save a small ladle of cooking water before draining the pasta.
2. Prepare the sauce
In a pan over low heat:
- melt the butter,
- add the fresh cream,
- incorporate your truffle sauce,
- mix gently without boiling.
Add a little cooking water to obtain a smooth and coating texture.
3. Mix the pasta
Add the tagliatelle directly to the sauce.
Mix gently to coat the pasta thoroughly.
Then add:
- a little Parmesan,
- a few grinds of black pepper,
- and optionally an egg yolk off the heat for an even silkier texture
Find our truffle sauces here by clicking here!