Dinner in fifteen minutes: summer truffle tagliatelle, bound into a silky sauce with truffle panna cream and Parmigiano. Truffle cooking does not get simpler than this.
Servings: 3 servings · Time: 15 min
Ingredients
- 250 g Summer truffle tagliatelle (Luck Pilze)
- 4–5 tbsp Truffle panna cream (Luck Pilze)
- 20 g butter
- 40 g Parmigiano Reggiano, finely grated
- Salt and freshly ground black pepper
Method
- Bring plenty of water to the boil, salt it and cook the tagliatelle al dente according to the packet.
- Meanwhile, melt the butter in a large frying pan over low heat.
- Add the truffle panna cream and a small ladle of pasta water and stir into a smooth sauce. Do not let it boil.
- Drain the pasta, keeping back a cup of the cooking water. Add the tagliatelle to the pan and take it off the heat.
- Fold in the Parmigiano and toss with a little pasta water until the sauce is creamy and glossy.
- Serve at once, with black pepper and a teaspoon of truffle cream on top of each plate.
Our tip
The starch in the pasta water binds the sauce. Add it a splash at a time rather than heating the cream – that way the truffle aroma stays at its fullest.
