Truffle Tagliatelle
I love showing love through food, and it is one of those dinners!
A dish like this is something I reserve for special occasions, truffle oil tends to find itself attached to moments like these. What I particularly love about this dish is how easy it is to make something so refined and indulgent. Food is a wonderful way to show how much you care for someone and this recipe does the trick!
Fresh pasta makes a big difference, so if you can find fresh tagliatelle, take advantage of the opportunity! Fresh pasta cooks faster than store-bought boxed pasta and the difference in flavor and texture is noteworthy. The shape of the noodles makes them an ideal partner for the beautiful truffle sauce.
Shallots and mushrooms are the base to the sauce; the shallot brings a softer onion flavor while the button mushrooms add an earthiness that will also be mirrored in the white truffle oil. Now, to balance the earthiness I’m adding heavy cream, parmesan cheese, and butter… a lot of butter. 12 tablespoons of butter, to be exact. While that might seem like a bit much, especially with the heavy cream, it’s actually just right. This is a special occasion, after all!
Fresh pasta cooks faster than boxed, so keep that in mind as you prepare the pasta. I cook the noodles until just al dente; they will finish cooking in the sauté pan as they’re tossed with the creamy truffle sauce. Gone are the days when we pour the sauce over the noodles! As I toss the sauté pan, each noodle is coated in this gorgeous sauce. Let’s plate!
I like to finish this with a little more freshly grated parmesan and a drizzle of olive oil, maybe some fresh cracked pepper, too. I tell you, this dish is really something special, the kind of dinner you’d reserve for a celebratory occasion, be it a birthday or a romantic dinner for two. I love showing love through food, and it is one of those dinners! Enjoy!
This recipe is featured in our online cooking class, Valentine’s Day Treats.
Click the link above to watch the step-by-step video of how to make this recipe!
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Truffle Tagliatelle
Ingredients
- 10 oz fresh tagliatelle pasta
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 4 oz button mushroom, sliced thin
- 3/4 cup white wine
- 1/3 cup white wine vinegar
- 12 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1/4 parmesan, finely grated
- 2 tablespoons white truffle oil
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Bring a large pot of water to a boil.
- Heat one tablespoon of olive oil in a large sauté pan over medium-low heat.
- Add shallots and mushroom to the pan and cook for 6 - 8 minutes.
- Deglaze the pan with white wine and white wine vinegar until reduced 80% of the way.
- Add butter in slowly until each piece melts into the sauce.
- Add cream, parmesan, and truffle oil.
- Season with salt and pepper to taste.
- Salt the pasta water before adding the pasta. Keep an eye on the cooking time based on using either fresh or store-bought pasta. The pasta should be cooked to just al dente.
- Use tongs to remove the pasta from the pot and add to the sauté pan to coat in the sauce. Toss to distribute the sauce evenly over the pasta.
- Plate individually or transfer to a serving platter. Top with a drizzle of olive oil, freshly grated parmesan, and cracked black pepper.