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    Home » Recipes » Pasta Recipes

    Truffle Tagliatelle (with Beurre Blanc)

    Published: Nov 29, 2022 by Emily · This post may contain affiliate links.

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    This truffle tagliatelle is so creamy, buttery, and rich! Toss fresh tagliatelle with a truffle beurre blanc-style sauce for the most luxurious dinner!

    truffle pasta in a bowl.

    If I had to choose just 3 foods that I would rather not live without, it would be pasta, butter, and TRUFFLES! Believe it or not, this truffle tagliatelle has all three. And lots of it!

    I used the method for making a beurre blanc sauce, which is a traditional French white wine butter sauce that is often served with fish, but added some mushrooms to it. After all the butter is emulsified, I tossed in a great truffle sauce.

    Okay, I won't lie, this truffle tagliatelle pasta is rich and heavy AF. But in the best, most delicious way. So, a small serving is probably plenty, or maybe just pair it with something lighter to break it all up. Like maybe an Arugula Pear Salad!

    Table of Contents:
    • 🎥 Watch the video of this recipe
    • Why you'll love this Truffle Tagliatelle!
    • 🥘 What you need for this recipe
    • 📋 How to make Truffle Tagliatelle
    • 💭 Expert Tips & Tricks
    • Recipe FAQs
    • Related Recipes
    • 📖 Recipe

    🎥 Watch the video of this recipe

    Why you'll love this Truffle Tagliatelle!

    • Decadent AF! Seriously, it's kind of an insane amount of butter.
    • This recipe is indulgent and impressive. Use fresh pasta, good butter, and a good truffle product, and truffle tagliatelle will be a very impressive meal for anyone!
    • Truffles make everything better. I mean, if you don't like truffles, who even are you?

    🥘 What you need for this recipe

    Ingredients and Substitutions

    ingredients with labels.
    • Tagliatelle Pasta - Fresh pasta is very highly encouraged. Otherwise, a dry pasta is fine, but try to use the highest quality you can find. Fettuccine can work as well.
    • Shallot - 1 shallot, minced, will be perfect for the base of the sauce. I do not recommend any substitutes.
    • Black Peppercorns - Whole black peppercorns also go into the base of the butter sauce. I wouldn't recommend substituting this, even with cracked peppercorns.
    • Dry White Wine - Use a cheap and dry white wine or even a cooking white wine is fine.
    • White Wine Vinegar - In general, I don’t think any substitute is recommended for this. However, champagne vinegar may work.
    • Baby Bella Mushrooms - Just 2 thinly sliced mushrooms will give enough flavor to alter the butter sauce. If you prefer another mushroom, shiitake, crimini, or even white mushrooms can work.
    • Unsalted Butter - I'm normally a salted butter kind of girl, but this recipe uses so much butter that I really do recommend unsalted, then add salt later. Make sure the butter is cold when using.
    • Truffle Sauce - I love using jarred truffle sauce. It is fragrant and adds color, too. Another truffle product can work, such as canned truffle sauce, chopped truffles, or even truffle oil. However, the sauce is recommended.
    • Heavy Cream - This is important to help balance the butter a bit. I don't suggest a substitute.

    Tools and Equipment

    • Small Sauce Pot
    • Medium/Large Pot
    • Fine Mesh Strainer
    • Sharp Knife

    📋 How to make Truffle Tagliatelle

    Step 1: Begin the Beurre Blanc Sauce

    Begin by mincing the shallot and very thinly slicing the mushrooms.

    In a small sauce pot, add the white wine and the white wine vinegar along with the minced shallot and whole peppercorns.

    Bring this to a gentle simmer.

    Once the liquid has reduced by about half, add the sliced mushrooms.

    shallots and pepper in white wine.
    mushrooms added to pot.
    mushrooms cooked to au sec.

    Continue to simmer until the contents of the pot are au sec, or almost dry, with a small amount of liquid remaining.

    Pour all of the contents of the pot into a fine mesh strainer placed over a bowl.

    Use the back of a spoon or spatula to gently press all liquid out of the mushrooms and shallots. There will be a very small amount of brown liquid collected. Probably no more than 1 tablespoon.

    Step 2: Continue Building the Sauce

    Add the brown liquid back to the pot, off the heat.

    mushrooms in a mesh strainer.
    brown liquid and butter in pot.

    Slice the cold butter into 1 tablespoon sections, 8 in total.

    Off the heat, add 1 tablespoon of cold butter to the liquid, using a rubber spatula to stir continuously as it melts. The butter should emulsify into the sauce without separating.

    Repeat this step with each pat of butter, adding no more than 2 at a time and not adding the next one until the previous has fully melted/emulsified.

    Once all the butter has been added, add the heavy cream and truffle sauce and stir to combine. Season with salt and taste to adjust to your liking. If the pot is too cold, let it heat over the lowest flame possible, too much heat will cause the sauce to separate.

    more butter added pot.
    finished beurre blanc sauce.
    truffle added to sauce in pot.

    Step 3: Finishing Touches

    In a large pot of salted water at a rolling boil, add the fresh tagliatelle.

    Stir immediately once added to avoid any sticking together. Cook until the pasta begins to float (if fresh. If using dry pasta, cook according to box instructions).

    Strain pasta and add directly to the truffle sauce while still hot.

    cooked tagliatelle on sauce.
    pasta mixed into sauce.

    Toss to combine, taste, adjust seasonings to your liking.

    Serve hot and enjoy! Optional: Garnish with fresh shaved truffles or chopped chives.

    truffle tagliatelle in a bowl.

    💭 Expert Tips & Tricks

    • To improve this recipe, use really good quality ingredients. Use your favorite butter and good fresh pasta, since these ingredients really shine through.
    • I love using jarred truffle sauce. It is fragrant and adds color, too. Another truffle product can work, such as canned truffle sauce, chopped truffles, or even truffle oil. However, the sauce is recommended.
    • Just 2 thinly sliced mushrooms will give enough flavor to alter the butter sauce. If you prefer another mushroom, shiitake, crimini, or even white mushrooms can work.

    Recipe FAQs

    What is the best partner for truffle pasta?

    In general, a crisp white wine would go best with truffle pasta. For this specific truffle tagliatelle, I would suggest a cold glass of champagne to really break through the richness of this dish.

    How can I re-heat truffle tagliatelle?

    This dish is particularly difficult to reheat without ruining the emulsion. My suggestion would be to heat it over low heat in a sauce pot with a lid. Add a bit of heavy cream and stir to distribute the heat evenly.

    What does truffle pasta taste like?

    Truffle tagliatelle is heavenly! This recipe mostly tastes like the earthy notes of truffle and mushroom mixed with rich buttery flavor and a touch of acidity!

    Related Recipes

    • Truffled Deviled Eggs (With Caviar)
    • Black Truffle Mashed Potatoes
    • Garlic Truffle Fries Recipe
    • Creamy Mushroom Pasta Sauce

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    📖 Recipe

    Truffle Tagliatelle (with Beurre Blanc)

    This truffle tagliatelle is so creamy, buttery, and rich! Toss fresh tagliatelle with a truffle beurre blanc-style sauce for the most luxurious dinner!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American, Italian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 2 servings
    Calories: 810kcal
    Author: Emily

    Equipment

    • Small Sauce Pot
    • Medium/Large Pot
    • Fine-Mesh Strainer
    • Sharp Knife

    Ingredients

    • 2 servings Tagliatelle Pasta
    • 1 small Shallot around 1.5 tablespoon minced
    • 1 teaspoon Black peppercorns whole
    • ½ cup White wine
    • ¼ cup White wine vinegar
    • 2 whole Baby Bella Mushrooms
    • 1 stick Unsalted butter cold (8 tbsp)
    • 1 tablespoon Truffle sauce more optional.
    • ¼ cup Heavy cream
    • 1 teaspoon Salt

    Instructions

    • Begin by mincing the shallot and very thinly slicing the mushrooms.
    • In a small sauce pot, add the white wine and the white wine vinegar along with the minced shallot and whole peppercorns.
    • Bring this to a gentle simmer.
    • Once the liquid has reduced by about half, add the sliced mushrooms.
    • Continue to simmer until the contents of the pot are au sec, or almost dry, with a small amount of liquid remaining.
    • Pour all of the contents of the pot into a fine mesh strainer placed over a bowl.
    • Use the back of a spoon or spatula to gently press all liquid out of the mushrooms and shallots. There will be a very small amount of brown liquid collected. Probably no more than 1 tablespoon.
    • Add the brown liquid back to the pot, off the heat.
    • Slice the cold butter into 1 tablespoon sections, 8 in total.
    • Off the heat, add 1 tablespoon of cold butter to the liquid, using a rubber spatula to stir continuously as it melts. The butter should emulsify into the sauce without separating.
    • Repeat this step with each pat of butter, adding no more than 2 at a time and not adding the next one until the previous has fully melted/emulsified.
    • Once all the butter has been added, add the heavy cream and truffle sauce and stir to combine. Season with salt and taste to adjust to your liking. If the pot is too cold, let it heat over the lowest flame possible, too much heat will cause the sauce to separate.
    • In a large pot of salted water at a rolling boil, add the fresh tagliatelle.
    • Stir immediately once added to avoid any sticking together. Cook until the pasta begins to float (if fresh. If using dry pasta, cook according to box instructions).
    • Strain pasta and add directly to the truffle sauce while still hot.
    • Toss to combine, taste, adjust seasonings to your liking.
    • Serve hot and enjoy! Optional: Garnish with fresh shaved truffles or chopped chives.

    Video

    Notes

    • To improve this recipe, use really good quality ingredients. Use your favorite butter and good fresh pasta, since these ingredients really shine through.
    • I love using jarred truffle sauce. It is fragrant and adds color, too. Another truffle product can work, such as canned truffle sauce, chopped truffles, or even truffle oil. However, the sauce is recommended.
    • Just 2 thinly sliced mushrooms will give enough flavor to alter the butter sauce. If you prefer another mushroom, shiitake, crimini, or even white mushrooms can work.

    Nutrition

    Calories: 810kcal | Carbohydrates: 51g | Protein: 12g | Fat: 59g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 202mg | Sodium: 1207mg | Potassium: 733mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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