Tagliolini with taleggio and black truffle
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
843 kcal
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Course
Main Course
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Cuisine
Italian
Tagliolini with taleggio and black truffle
Description
This Tagliolini with taleggio and black truffle recipe centers on fresh tagliolini pasta and a sauce blending taleggio cheese and cream to create a smooth and creamy base. Taleggio’s mild, slightly tangy flavor melts into the cream, resulting in a delicate yet rich sauce that coats the pasta well. Cooking the tagliolini al dente provides a pleasing bite that contrasts with the creamy texture.
Black truffle adds a distinctive earthy aroma and subtle depth when shaved over the pasta just before serving. A finishing touch of grated Parmesan contributes a sharp, nutty accent that complements the taleggio. The pasta is finished with butter to enrich the sauce and seasoned simply with salt and black pepper to balance the flavors.
This dish works best served immediately, allowing the cream sauce to remain warm and velvety. It pairs well with light side dishes or a glass of dry white wine. The suggested substitutions for cheese, such as fontina, brie, or robiola, offer flexibility while maintaining a creamy texture.
Using a truffle slicer for even, thin shavings enhances presentation and distributes flavor evenly. The recipe notes recommend tagliatelle as an alternative to tagliolini, though the thinner pasta absorbs the sauce more readily. This pasta dish suits cooks looking for a refined meal featuring creamy cheese and the special flavor of black truffle.
Ingredients
- 400 g tagliolini pasta (14oz) You can also use tagliatelle
- 1-2 black truffle
- 300 g Taleggio cheese (10oz) you can also use fontina, brie or robiola
- 200 ml fresh cream (6oz)
- 50 g Parmesan Cheese (2oz) grated
- salt for pasta and to taste
- black pepper to taste
- 1 knob butter
Instructions
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Cut the taleggio into small pieces and melt it in a pan with a knob of butter and the cream. Stir continuously. As soon as the sauce has become creamy, season with salt and pepper.
- Cook the pasta al dente according to the instructions on the packet, drain and add to the pan with the cheese sauce. (My fresh tagliolini from Giovanni Rana took 1 minute!)
- Serve immediately with shavings of black truffle and a sprinkling of grated Parmesan.
Notes
- Tagliatelle can be used instead of tagliolini for a similar result.
- For best presentation and aroma, use a truffle shaver to slice the black truffle evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 843 kcal
% Daily Value*
| Calories | 843kcal | 42% |
| Carbohydrates | 77g | 26% |
| Protein | 32g | 64% |
| Fat | 46g | 71% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 1138mg | 47% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2431IU | 49% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 608mg | 61% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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