Pasta with black truffle cream
- Serves
- 2
- Preparation
- 3 min
- Cooking
- 12 min
With a jar of truffle cream, you can have a truffle dish on the table in the time it takes for the pasta to cook. Only add the cream after removing it from the heat.
Ingredients
- 200 g tagliatelle or spaghetti
- 1 jar black truffle cream (50 g)
- 20 g butter
- 25 g Parmigiano Reggiano, grated
- salt and black pepper
Preparation
- Cook the pasta in plenty of salted water for 1 minute less than the cooking time on the packaging. It will finish cooking in the pan.
- Melt the butter in a wide pan over low heat.
- Transfer the pasta to the pan and add 60 ml of cooking water. Stir until the pasta is glossy.
- Remove the pan from the heat and stir in the truffle cream and Parmigiano. If the sauce is too thick, add a splash more cooking water.
- Season to taste with pepper and serve immediately.
Tips
- Truffle from a jar quickly loses its aroma above 50°C. That is why it should only be added at the end, off the heat.
- For those who want to take it a step further, shave a few slices of whole black winter truffle over the top.
- Store an opened jar of truffle cream in the refrigerator.
More about black winter truffle and about storing and using truffles and mushrooms.
Cook this recipe
-
Coming soon
Zwarte truffelcrème met 50% wintertruffel (50 g)