Truffle Tagliolini

I want to give here an account of one of my favourite Italian pasta recipes. Actually, it is the most exquisite pasta recipe I have. It will amaze your tastebuds. Cook this for your friends or loved one, and they will think you’re a five-michelin-star chef.

The recipe I’m talking about is Pasta with italian truffles (Tartufi) with sweet cream (Panna). The classic form uses Tagliatelle pasta, and italians call this dish Tagliatelle ai tartufi bianchi con panna. You can use either Tagliatelle or Tagliolini, while I prefer the latter.

White Truffles are the most expensive mushroom, growing under the soil under special conditions only. To find them, people frequently use pigs because of their sense of smell. No worries, you don’t have to buy an entire truffle and spend a fortune to do some pasta magic. Let me show you how.

You can find all of the ingredients in specialised italian food stores. For the truffles taste, you can either use truffles oil or truffles butter, or the entire truffle if you have it available. I, personally, prefer white truffle oil, as it is easy to use, has maximum taste, and can be conserved well in the fridge.
Here comes the recipe:
Tagliolini (any other pasta will do)

Sweet Cream (Panna)

Beef or chicken stock

Truffle Oil (those who can afford use real truffles)

Truffle Butter (use normal butter instead)

Parmigiano or Grana cheese

Chopped Chive (to garnish)

Salt & Pepper

And here’s the trick: Boil the pasta in salted water until nearly al dente (still a bit hard inside), then drain. In a saucepan, mix the pasta with the truffle oil, stock and the truffle butter. Add a good portion of sweet cream and cook on low heat until done (al dente). The pasta will “suck up” the liquid, and there will only be a creamy cover to the noodles, but no visible sauce on the bottom. Season with Salt & freshly ground pepper and serve with freshly ground Parmigiano cheese and chopped chive.

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