Preparation:

  • Heat and reduce the cream, season with a few shavings of Parmesan cheese and ground white pepper.
  • Cook the pasta al dente. Once drained, add 3 tablespoons of truffle butter, and mix.
  • Stir the pasta into the sauce.
  • Serve on warm plates, and grate some fresh white piedmont truffle over it.

Variations:  You can also make a quick and easy preparation of tagliatelle using directly the white truffle cream sauce.

Food and wine pairing: White truffle marries amazingly with a Cahors, Madiran, Pomerol Saint Emilion, and champagne; as well as white burgundy wine such as Chassagne-Montrachet or Meursault, or Crozes-Hermitage from the Rhone Valley.  In the range of Italian wines, it matches beautifully with a Barbaresco, Barbera d’Alba, Barolo, or Nebbiolo d’Alba.

For 4 people: