Preparation:
- 1 day in advance, cut the truffle into thin slices and mix them with the crème fraîche. Keep in a cool place.
- Heat and reduce the truffled cream and season it, also by adding a few shavings of Parmesan cheese.
- Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter and mix.
- Incorporate the pasta into the sauce.
- Serve in warm plates, and using the truffle razor grate the fresh black truffle on top.
Variations : for the Sauce, you can also replace the fresh truffle with the Tartufata Sauce, the black truffle cream or the black truffle carpaccio which will also give a nice presentation as well as the delicious truffle taste and aroma.
You can also use the black truffle tagliatelle, that has a subtle truffle perfume.
Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety (Australia, Argentina…), as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).
for 4 people:
- 400 grams of egg tagliatelle or black truffle tagliatelle
- 250 ml fresh cream
- minimum 15gr of black truffle per person, (and 20gr of truffle for the sauce)
- 60 grams of truffle butter
- salt, pepper
- Parmesan