Tagliatelle with Truffles

    22 minutes

    Black truffles are expensive so the biggest mistake you can make is covering them up with other flavours. This truffle sauce is ready in the time it takes to cook the tagliatelle.

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    Serves: 4 

    • 50g black truffles
    • 250g tagliatelle
    • 4 tablespoons extra virgin olive oil
    • 1 whole clove garlic
    • 1 anchovy fillet

    Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Wash the truffles under cold running water and brush to remove any dirt.
    2. Cook the tagliatelle in boiling salted water until al dente. Meanwhile, prepare the sauce.
    3. In a saucepan, heat the oil with the garlic and anchovy fillet. Cook a few minutes, breaking up the anchovy with a wooden spoon.
    4. Thinly slice or grate the truffles. Cook 3/4 of the truffles in the hot oil until you can just smell it then take off the heat.
    5. Drain the pasta and save a ladleful of the cooking water. Add the cooking water to the truffle sauce and stir to emulsify.
    6. Discard the garlic clove. Mix the tagliatelle with the truffle sauce in the saucepan, then serve, garnished with remaining grated truffle.

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