Italian•gourmet
Tagliolini with taleggio and black truffle
If you are able to source a black truffle or two, I recommend you try this luxurious tagliolini with taleggio and black truffle. You’ll think you died and went to foodie heaven and your guests will too!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 400 g tagliolini pasta ((14oz) You can also use tagliatelle)
- 1-2 black truffle
- 300 g taleggio cheese ((10oz) you can also use fontina, brie or robiola)
- 200 ml fresh cream ((6oz))
- 50 g Parmesan cheese ((2oz) grated)
- salt (for pasta and to taste)
- black pepper (to taste)
- 1 knob butter
Instructions
- 1
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- 2
Cut the taleggio into small pieces and melt it in a pan with a knob of butter and the cream. Stir continuously. As soon as the sauce has become creamy, season with salt and pepper.
- 3
Cook the pasta al dente according to the instructions on the packet, drain and add to the pan with the cheese sauce. (My fresh tagliolini from Giovanni Rana took 1 minute!)
- 4
Serve immediately with shavings of black truffle and a sprinkling of grated Parmesan.