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Tagliatelle with Alba White Truffle
4
Servings
10
Preparation (min.)
10
Cooking (min.)
Ingredients
- 400 g of fresh tagliatelle
- 20 to 30 g of fresh Alba white truffle
- 40 g of butter
- 15 cl of heavy cream
- 50 g of freshly grated Parmesan
- A little pasta cooking water
- Fleur de sel
- Freshly ground white or black pepper
Tagliatelle with Alba White Truffle
A simple and refined recipe that allows the aromatic intensity of the Alba white truffle to shine.
The tagliatelle is delicately coated in a creamy butter and parmesan sauce, then topped at the last moment with thin slices of fresh white truffle.
An elegant and generous dish, perfect for showcasing this exceptional product.
The tagliatelle is delicately coated in a creamy butter and parmesan sauce, then topped at the last moment with thin slices of fresh white truffle.
An elegant and generous dish, perfect for showcasing this exceptional product.
Cook this recipe with Plantin products
START OF SEASON
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
START OF SEASON
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
![Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe]( "Truffe blanche d'Alba fraîche 15g | PLANTIN - L'art de la truffe")
Preparation
Cook the Tagliatelle
Bring a large pot of salted water to a boil, then cook the tagliatelle according to the indicated time. Before draining, reserve a small amount of the cooking water.
Prepare the Sauce
Gently melt the butter in a large skillet. Add the liquid cream and mix over low heat, without bringing it to a strong boil.
Add the Parmesan
Incorporate the freshly grated parmesan, then add a bit of the pasta cooking water. Mix until you achieve a smooth, creamy, and slightly coating sauce.
Add the Tagliatelle
Pour the drained tagliatelle directly into the skillet. Gently mix to coat them well with the sauce. Adjust the seasoning with a bit of fleur de sel and pepper.
Plate
Immediately distribute the tagliatelle onto warm plates.
Add the White Truffle from Alba
Using a truffle slicer, create very thin slices of white truffle from Alba directly over the still warm tagliatelle. Serve immediately to fully enjoy its aromas.
Plantin Chef’s tip(s)
The white truffle from Alba should not be cooked. Add it only at the time of plating on the hot tagliatelle: their heat is enough to naturally release its aromas. Also, avoid a too strong sauce to keep the truffle at the center of the plate.
