Description
Creamy Truffle Mushroom Tagliatelle is a luxurious pasta dish that brings together rich, velvety Pecorino cheese and the deep, earthy aroma of truffles.
Ingredients
Scale
- 400 g tagliatelle
- 1 truffle about 25g
- 250 ml crème fraîche
- 3 tablespoons Pecorino Romano freshly grated
- A drizzle of truffle oil
- Freshly ground black pepper
- Coarse salt for cooking the pasta
Instructions
- Bring a large pot of water to a boil and add a generous pinch of coarse salt.
- Cook the tagliatelle according to the package instructions or until al dente.
- Grate the Pecorino Romano until you have three heaping tablespoons.
- Heat the crème fraîche in a saucepan over low heat and add the grated Pecorino.
- Stir continuously until the cheese melts and forms a smooth, creamy sauce.
- Season generously with freshly ground black pepper (no need for extra salt, as the cheese is naturally salty).
- If the sauce is too thick, add a splash of hot pasta water to adjust the consistency.
- Grate half of the truffle into a fine powder.
- Thinly slice the remaining half using a mandoline or a sharp knife for delicate, even pieces.
- Drain the cooked tagliatelle, reserving some pasta water.
- Add the pasta directly into the saucepan with the Pecorino cream and toss gently to coat every strand in the rich sauce.
- Sprinkle in the grated truffle and mix well to infuse the dish with its deep, earthy flavor.
- Taste and adjust seasoning if needed.
- Twirl a portion of the creamy truffle pasta onto each plate for an elegant presentation.
- Garnish with a few delicate slices of fresh truffle.
- Drizzle with a touch of truffle oil for an extra layer of aroma and richness.
- Enjoy this luxurious pasta dish while warm, allowing the flavors to shine at their best.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: main dish
- Cuisine: italian cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 230 kcal