Tagliarelle with truffle butter

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
Coarse salt
250g Cipriani tagliarelle dried pasta or other egg fettuccine
125ml double cream
90g white truffle butter
Freshly ground black pepper
3 tbsp chopped fresh chives
90g Parmesan, shaved thin with a vegetable peeler
1) Add 1 tbsp of salt to a large pot of water and bring to a boil. Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 125ml of the cooking water, then drain the pasta.

2) Meanwhile, in a large (30-cm) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 tsp salt, and 1/2 tsp pepper, lower the heat to very low, and swirl the butter until it melts.

3) Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

4) Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper to taste and serve at once.

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