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Tagliatelle with fresh truffle

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Ingredients for 2 servings:

  • 400 g tagliatelle
  • 4 tbsp butter
  • 2 tbsp Parmesan, grated
  • 2 tbsp mascarpone
  • 1 egg yolk, very fresh
  • 20 g truffles, fresh
  • Pepper, white
  • 1 dashes truffle oil, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the pasta according to the package instructions, adding plenty of salt to the cooking water. Meanwhile, melt the butter in a small saucepan, then remove from the heat. Add the Parmesan, mascarpone, and egg yolk and whisk until smooth. Season the mixture with white pepper and, if desired, a drizzle of good truffle oil. Thin the emulsion with a generous splash of pasta water. Drain the pasta, toss it in the sauce, divide it among plates, and shave the truffle over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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