Minimal effort, maximum luxury: fresh tagliatelle in truffled cream. Blessed are those who always have a few prepared truffle paste cubes in the freezer !
Ingredients (4 servings):
- 250 g fresh pasta (tagliatelle,[restrict] spaghetti, etc.)
- 500 ml liquid cream
- 10g truffle paste, alternatively 25g truffle butter
- Salt and nutmeg to taste
- Optional: a small truffle head for slicing afterwards, black pepper from the mill
Procedure :
- Put a large pot of water on, bring to the boil and salt
- Boil the cream with the truffle paste in a separate pot and reduce slightly, season to taste and remove from the heat
- Tip: 1/2 cup of the cooking water can remain in the pot with the pasta so that the sauce combines better with the pasta
- Cook noodles for 2 minutes and drain
- Add the truffle cream and stir with a meat fork
Finish :
- Portion by portion turn the noodles on the meat fork, preferably in a ladle
- Place vertically in the preheated plate
- Grind some black pepper freshly over it with the mill, optionally also slice truffles over it
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