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The main dish, Chic bistro

Fresh tagliatelle with truffle

Fresh tagliatelle with truffle is a dish for 6 people that takes 15 minutes of active work, cooked at the very last minute right before serving. It's very easy and costs €7.50 per person. The key is saving some pasta cooking water, which binds the butter and parmesan into a creamy sauce without overcooking the pasta.

Fresh tagliatelle, butter, parmesan and shaved truffle on top, it's that simple and it's a little luxury.

Fresh tagliatelle with truffle
For
6 people
Work
15 min
Total time
25 min
Prep
Finished at the last minute
Difficulty
Very easy
Cost per person
€7.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Fresh tagliatelle coated in a simple butter and parmesan sauce, finished with truffle shavings at the last second, is a dish built on very few ingredients where each one matters. The butter brings richness, the parmesan a salty roundness, and the truffle that unmistakable scent that changes everything without needing much of it at all.

This is the kind of dish for a dinner with friends in fall or winter, when you want to impress without spending the evening in the kitchen. It comes together in minutes, even in front of your guests if you like, and works equally well as a generous starter or a main course with a green salad on the side.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 10 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 3 steps, 5 min

In the morning, grate the parmesan and shave the truffle, then keep it chilled in a small jar with a bit of rice. Right before guests arrive, take the butter out to soften and put the water on to boil. Everything else happens at serving time, cooking the pasta, making the sauce and plating, all in a few minutes, even in front of your guests if you want.

The ingredients

6 people

Dairy

  • Fresh tagliatelle 900 g
  • Butter 90 g
  • Parmesan 120 g
  • Heavy cream 10 cl

Pantry

  • Fresh or jarred black truffle 30 g
  • Truffle oiloften in the pantry 1 tsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Grate the parmesan finely and cut the truffle into very thin shavings. 10 min

    A mandoline or vegetable peeler gives even shavings.

  2. Keep the truffle chilled in a small jar with a few grains of rice.

    The rice absorbs moisture and preserves the aroma.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the butter out of the fridge to soften and bring a large pot of water to a boil.

    Soft butter emulsifies much faster with the pasta.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the tagliatelle for 2 to 3 minutes in boiling salted water, save a ladle of cooking water and drain. 3 min

    Fresh pasta cooks very fast, start tasting it after two minutes.

  2. Put the pasta back in the pot with the butter, cream, half the parmesan and a splash of cooking water, toss vigorously. 2 min

    Toss off the heat, the cheese shouldn't turn stringy.

  3. Plate the pasta, sprinkle with the remaining parmesan, the truffle shavings and a drizzle of truffle oil.

    Add the truffle last, the heat brings out its scent.

Our tips to get it right

  • Pick a parmesan aged at least 24 months, it melts better and holds its own against the truffle.
  • Never cook fresh tagliatelle ahead of time, it sticks and loses its texture, drop it into boiling water only at the very last moment.
  • If you're using jarred truffle, save a bit of its liquid to flavor the sauce before adding the pasta.

The variations

  • Swap the fresh truffle for sauteed button mushrooms with truffle oil for a more budget friendly version, the flavor gets close without the same cost.
  • For a richer version, stir in a raw egg yolk off the heat at the same time as the parmesan, the sauce turns even silkier.
  • For kids, serve the pasta plain with just butter and parmesan, no truffle, and offer the shavings on the side for adults who want extra.

What to serve it with

  • A simple green salad
  • A dry white wine
  • Crusty bread for the sauce

Storage

This dish is meant to be eaten right away, fresh pasta in a butter and parmesan sauce doesn't hold up well once cooked. If you have leftover raw truffle, keep it refrigerated in a sealed jar with rice for 2 to 3 days.

Questions about this recipe

Can I use frozen truffle instead of fresh?

Yes, frozen truffle works well and keeps most of its aroma. Let it thaw for a few minutes at room temperature before shaving it.

Do I really need heavy cream?

Cream makes the sauce silkier and forgives it if you're a bit short on pasta water. You can skip it and just add a touch more pasta water when binding the butter and parmesan.

How do I get nice truffle shavings?

A mandoline or a sharp vegetable peeler gives thin, even shavings. Shave the truffle cold, it holds together better and cuts more cleanly.

Can I use dried tagliatelle instead of fresh?

Yes, but the cooking time will be longer, around 8 to 10 minutes depending on the brand. The texture will be a bit less tender than fresh pasta, which holds the sauce better.

Can fresh tagliatelle with truffle be made ahead?

Partly, the finish happens at the last moment. The recipe needs 15 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make fresh tagliatelle with truffle?

Allow 25 min in total, including resting and cooking time, of which 15 min is actual work. The recipe is rated "very easy".

How many calories are in fresh tagliatelle with truffle?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does fresh tagliatelle with truffle cost?

About €7.50 per person, that's €45.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
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  • 20 min of work
  • Prepared the same day
  • Very easy, €1.70 per person

540 kcalcalculated by Kiloach

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