This truffle tagliatelle is so creamy, buttery, and rich! Toss fresh tagliatelle with a truffle beurre blanc-style sauce for the most luxurious dinner!
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!
- 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
- 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.
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.
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.
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.
Toss to combine, taste, adjust seasonings to your liking.
Serve hot and enjoy! Optional: Garnish with fresh shaved truffles or chopped chives.
💭 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
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.
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.
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!
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📖 Recipe
Truffle Tagliatelle (with Beurre Blanc)
Equipment
- Small Sauce Pot
- Medium/Large Pot
- 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.
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