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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
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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

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
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