TAGLIATELLE WITH BLACK TRUFFLE CREAM SAUCE
Servings Prep Time
4 – 6people 20minutes
Cook Time
20minutes
Servings Prep Time
4 – 6people 20minutes
Cook Time
20minutes
Ingredients
  • 1(1-oz.) Augusto black truffle
  • 3cups heavy cream
  • 2tbsp. Augusto Black Truffle Sauce
  • 8tbsp. unsalted butter
  • 4oz. chanterelle mushrooms, halved
  • 3 cloves garlic, minced
  • 1cup dry white wine
  • 1tsp. minced thyme
  • 1lb. dried Preferisco tagliatelle
  • salt and black pepper to taste
  • 1/3cup grated Parmigiano-Reggiano
  • 1/4tsp. dried lavender
  • 3oz. watercress, trimmed
  • Grated Pecorino Romano, for garnish
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

Use this section for whatever you like.