Pasta with truffles and mascarpone cream.
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
4
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Calories
646 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Pasta with truffles and mascarpone cream.
Description
Pasta with truffles and mascarpone cream combines thin fresh noodles like tagliolini with a velvety sauce made from mascarpone cheese and pieces of black truffle. The sauce preparation starts by gently browning garlic in olive oil and melting anchovies to provide depth and a savory nuance. Mascarpone cheese is stirred in over low heat to create a silky, rich base, to which small pieces of truffle add their distinct, earthy flavor. Freshly cooked pasta is mixed into the sauce with reserved cooking water to achieve the right consistency.
The dish finishes with additional shaved truffles on top, enhancing the luxurious touch and aroma. The flavor profile balances creamy richness, the umami of anchovies, and the unique fragrance of truffles, while the tender fresh pasta carries these elements well.
This pasta works well as a special meal or when you want a refined, indulgent dish that highlights premium ingredients like truffles and mascarpone. It pairs nicely with light salads or simple roasted vegetables to complement its richness.
The recipe notes mention using egg pasta ribbons such as tagliatelle or pappardelle if tagliolini is not available, and fresh or dried pasta can be used. There are also truffle substitutes referenced below the instructions for those who do not have fresh truffles.
Ingredients
- 320 g tagliolini pasta or tagliatelle or pappardelle, fresh, 11oz
- 1-2 black truffle brushed clean, 40g/1.5oz
- 1-2 garlic peeled, cloves
- 4 anchovy fillet preserved in olive oil
- 250 g mascarpone cheese 9oz
- 2 tablespoon extra virgin olive oil
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- Peel the garlic and brush clean the truffle/s
- Heat the extra virgin olive oil in a non-stick pan. Sauté the garlic cloves until they start to brown slightly. Add the anchovies cut into small pieces. Once the anchovies have melted, remove the garlic and add the mascarpone. Stir over a low heat until it becomes more liquid. Add salt and pepper to taste and some small pieces of truffle. Cook for another minute or so then your sauce is ready!
- While you are cooking the mascarpone sauce, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente. Fresh pasta cooks pretty fast (5 mins). Save a cup of the pasta cooking water and drain the pasta. Add the pasta to the mascarpone sauce. If your sauce seems dry add some pasta cooking water. Mix together well and plate.
- Shave some truffle slices onto eachplate. Serve immediately!
Notes
- Traditional Italian egg pasta ribbons like tagliatelle or pappardelle can be used as alternatives to tagliolini.
- Both fresh and dried pasta are suitable for this dish, though cooking times will differ.
- If fresh truffles are unavailable, consider recommended substitutes mentioned in the detailed recipe instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 49mg | 2% |
| Potassium | 234mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 877IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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