Tagliatelle with Truffle Sauce

5 from 1 vote

Black truffle sauce is a heady concoction of musky black truffle slices, smooth and velvety double cream, and sharp fresh Parmesan

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: Italian

Keyword: Truffle sauce

Servings: people

Cook the tagliatelle in a large pot of salted boiling water according to package instructions.
In a pan heat the truffle oil from the jar, in which the truffles were preserved or truffle butter if using, then add the minced garlic and cook over low heat for 20 seconds without colouring it. Take a ladleful of water from the pasta pot and add to the pan together with the heavy cream and freshly grated Parmesan cheese, bring to a simmer and allow the cheese incorporate into the sauce over low heat. The add the truffle slices and stir.
Drain the tagliatelle but reserve 1/2 cup of pasta water. Add the pasta to the sauce and toss to coat,add a splash of water if needed. Add salt and pepper to taste.

This dish relies on the quality of ingredients. Find a good fresh tagliatelle or high end dry one. The This is an affiliate link.truffle oil also needs to be good, as discussed above.
And only fresh This is an affiliate link.Parmesan will do, which is why it's a fridge staple of mine. It's far more flavoursome than pre-grated cheese. And if stored correctly, it can last for up to 2 months, with only a little needed to really elevate a dish. And investment, but a good one!
We want a pure truffle cream sauce here, so there's not need for thickeners like flour or cornstarch. Without them, the sauce will be silky and lightly coat the pasta.
Trufflehas a strong flavour. I love it so used 50g/2tbsp in this recipe. This can be adjusted if you prefer a more subtle taste.
Don’t forget the salt! Even if this is not something you normally add, it's important here.