Tagliatelle with Périgord black truffle 2.1%

Try our delicious recipe for tagliatelle with black truffles, for a simple and refined taste experience.

Cooking time :

For this truffle tagliatelle recipe, we recommend a cooking time of 2 to 4 minutes for “al dente” pasta.

Ingredients: (for 2 people)

• 30g black truffles (Tuber Melanosporum) Maison Henras
• 200g tagliatelle with Périgord black truffle 2.1%
• 20g grated parmesan, choose a parmesan that is not too mature to avoid it dominating the taste of the truffle
• 25cl of crème fraîche
• A pinch of salt
• A drizzle of olive oil, grapeseed oil or unsalted butter (choose an oil that is fairly neutral in taste)

Preparation and execution of the recipe:

First, thinly and delicately cut your truffles using a mandolin. (Watch your fingers!)

Then boil a pot of water with salt for a few minutes. Once your water comes to a boil, throw your truffle tagliatelle in for 2 to 4 minutes for “al dente” cooking.

Meanwhile, in a pan, heat the crème fraîche then add the parmesan and mix everything for a few minutes.

Once your tagliatelle is cooked, take them out of the pan, drain them then add them to your sauce in your pan. This way, they soak up the cream well.

Mix everything well and leave your pasta for a few minutes in your sauce.

Finally, you can remove your pan from the heat. Add a drizzle of oil or a knob of butter to your preparation.

Arrange your plates, add salt and finish by delicately placing your strips of black truffles on top. You can also add a little parmesan if you wish.

Choosing the oil to accompany your truffles is an important decision. Indeed, an oil that is too strong will dominate the subtle flavor of the truffle instead of enhancing it.

Extra virgin olive oil, with its rich and fruity taste, is often popular to accompany a dish with truffle because it complements the flavor of the truffle in a subtle way. However, other possibilities are available to you. Indeed, in cooking, it is possible to combine the truffle with an oil that is relatively neutral in taste such as grapeseed or hazelnut oil.

Truffle pasta is a subtle and deliciously fragrant dish that deserves a choice accompaniment. These go particularly well with slightly matured parmesan. Parmesan will bring richness and a delicate flavor to your pasta dish.

Additionally, it is also possible to add a knob of butter or a few drops of olive oil. Butter will add creaminess as well as generosity to your cooking recipes such as pasta (tagliatelle, penne, etc.). Finally, this generous and gourmet side can be brought by a cream in your dish.

A creamy cream or a sauce, the question often arises when we prepare pasta (tagliatelle, penne, etc.) in our kitchen. It is important to know that a cream will bring a velvety texture, body and richness to your pasta dish. Everything perfectly complements and coats the intense flavor of the truffle.

Conversely, a sauce based on broth, white wine or oil offers a lighter option. The latter will preserve the subtle taste of the truffle without wrapping it in a thicker texture.

Truffle slices are a very fine and refined addition to a dish. These can be used in multiple ways.

Indeed, they can be delicately placed on cooking recipes such as fresh pasta (tagliatelle, penne, etc.), risotto, pizza or even scrambled eggs.

Finally, these will perfectly complement a cream sauce or even a vinaigrette for a salad.

Cooking frozen truffles requires a delicate approach so as not to distort this precious mushroom. If you want to grate them, nothing could be simpler, we advise you to carry out this process with the truffle still frozen, this will greatly facilitate the operation. It will wonderfully enhance your cooking recipes such as pasta (tagliatelle, penne, etc.) or even a cream for a dish.

It's important to note that frozen truffles generally have a slightly different texture than fresh ones. In fact, they become a little softer once defrosted. However, their exceptional taste and flavor remain intact.