Truffle Tagliatelle

Supple ribbons of pasta glistening under a smooth sauce. The powerful aroma of black truffle rises from the plate, backed by the richness of butter and the sharp kick of parmesan.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 614
• Protein: 19 g
• Carbs: 79 g
• Fat: 26 g

Ingredients

• 400 g Tagliatelle ( plain )
• 50 g Minimum butter sweet ( cubed )
• 150 ml Cream ( liquid )
• 60 g Parmesan cheese ( finely grated )
• 1 piece Garlic ( very finely minced )
• 1 pinch Gray sea salt ( for the water )
• 1 pinch Black pepper ground ( at the last moment )
• 40 g Black Truffle ( brushed and cleaned )

Instructions

1. Water preparation

   Bring a large pot of water to a boil. Season with gray sea salt once boiling; the water should taste like sea water.

2. Infusing the base

   In a sauté pan, melt the butter without browning. When it starts to foam, add the minced garlic. Pour in the cream and let it reduce over low heat until it coats the back of a spoon.

3. Cooking the pasta

   Drop the tagliatelle into the boiling water. Cook them for one minute less than the indicated time to keep a firm texture. Reserve a ladle of pasta water before draining.

4. Emulsion and mounting

   Toss the pasta into the sauté pan with the cream. Add the parmesan and a splash of pasta water. Stir vigorously to create a glossy emulsion that coats every ribbon.

5. Truffle finish

   Off the heat, grate half of the truffle directly over the pasta. Mix one last time. Plate and finish with the remaining truffle in thin slices and a crack of ground black pepper.

Chef's tips

• Never boil the truffle, as it will lose its entire aroma.
• The pasta cooking water is full of starch, which is what gives the sauce its gloss.

Storage

Consume immediately. The truffle loses its potency within just a few hours.