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Tagliatelle with truffle cream in a ceramic bowl with garnish.

Tagliatelle with Truffle Cream

Silky tagliatelle tossed in a rich Parmesan truffle cream sauce for an elegant Italian-inspired pasta dinner ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Italian
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz fresh tagliatelle or high-quality dried tagliatelle
  • 1 tbsp salt for the pasta water, plus more to taste
Truffle Cream Sauce
  • 2 tbsp unsalted butter
  • 2 cloves garlic finely minced
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese freshly grated, plus more for serving
  • 1 tbsp truffle oil use a high-quality oil and adjust to taste
  • 2 tbsp black truffle or truffle carpaccio finely chopped, plus extra for garnish
  • 0.25 tsp freshly ground black pepper plus more for serving
  • 1 tsp fresh thyme leaves optional, for garnish
  • 1 cup reserved pasta water use only as needed

Equipment

  • Large pot
  • Large skillet
  • Fine grater
  • Tongs

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the tagliatelle until al dente according to the package directions.
  2. Before draining, reserve 1 cup of the starchy pasta water. Drain the tagliatelle and set it aside briefly.
  3. While the pasta cooks, melt the butter in a large skillet over medium heat.
  4. Add the minced garlic and cook for about 30 to 60 seconds, stirring constantly, until fragrant but not browned.
  5. Pour in the heavy cream, reduce the heat to medium-low, and bring the sauce to a gentle simmer.
  6. Gradually stir in the freshly grated Parmesan until melted and smooth. Do not allow the sauce to boil aggressively.
  7. Stir in the chopped truffle or truffle carpaccio, truffle oil, black pepper, and a small pinch of salt.
  8. Add the drained tagliatelle directly to the skillet and toss gently until every strand is evenly coated.
  9. Add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and reaches the desired consistency.
  10. Serve immediately on warm plates, garnished with extra Parmesan, shaved truffle, black pepper, and fresh thyme if desired.

Nutrition

Calories: 640kcalCarbohydrates: 58gProtein: 18gFat: 38gSaturated Fat: 22gCholesterol: 120mgSodium: 520mgFiber: 3gSugar: 4gVitamin A: 28IUVitamin C: 2mgCalcium: 32mgIron: 14mg

Notes

Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Add truffle oil gradually because its aroma can quickly overpower the sauce. For the best texture, serve the pasta immediately after tossing it with the cream sauce.

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