Tagliatelle with black truffle cream sauce

by | Jun 6, 2019 | MAIN COURSE | 0 comments

TAGLIATELLE WITH BLACK TRUFFLE CREAM SAUCE

For this luxurious dish, elevate pasta in a truffle-infused cream sauce crowned with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam.

TAGLIATELLE WITH BLACK TRUFFLE CREAM SAUCE
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TAGLIATELLE WITH BLACK TRUFFLE CREAM SAUCE
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Servings Prep Time Cook Time Passive Time
4 - 6people 20minutes 20minutes
Ingredients
  • 1 (1-oz.) Augusto black truffle
  • 3 cups heavy cream
  • 2 tbsp. Augusto Black Truffle Sauce
  • 8 tbsp. unsalted butter
  • 4 oz. chanterelle mushrooms, halved
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 tsp. minced thyme
  • 1 lb. dried Preferisco tagliatelle
  • salt and black pepper to taste
  • 1/3 cup grated Parmigiano-Reggiano
  • 1/4 tsp. dried lavender
  • 3 oz. watercress, trimmed
  • Grated Pecorino Romano, for garnish
Servings: people
Units:
Instructions
  1. Stir Augusto Black Truffle Sauce into cream. Cover and chill 6 hours.
  2. Melt butter in a 12" skillet over medium-high. Cook mushrooms and garlic until golden, 6-8 minutes. Add wine and thyme; cook 8 minutes. Add reserved truffle cream; simmer until thickened, 10-12 minutes. Cook tagliatelle in salted boiling water until al dente, about 7 minutes. Drain pasta; add to skillet. Add parmesan, lavender, salt, and pepper; toss to coat.
  3. Garnish with watercress and Pecorino Romano; shave truffle over the top.
Recipe Notes

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