Tagliolini with taleggio and black truffle

5 from 26 votes

Tagliolini with taleggio and black truffle

If you are able to source a black truffle or two, I recommend you try this luxurious tagliolini with taleggio and black truffle. You’ll think you died and went to foodie heaven and your guests will too!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian, Northern Italy

Keyword: black truffles, pasta, pasta recipe, tagliolini, taleggio

Servings:

Calories: 843kcal

Author: Jacqui

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

You can use tagliatelle instead of tagliolini for this recipe.

To shave truffles it's best to have a tool called a truffle shaver/slicer. They are available online.

Nutrition