What can taste better than a high quality pasta in a rich creamy sauce? Do it like that but add some Black Truffle into the mix for a deep and powerful flavour which will win over the most picky eaters you serve it to! This is the type of dish you will pay hundreds for our in a high end restaurant!

Ingredients

  • 30gm Fresh black truffle
  • 3 cups Thickened cream
  • 8 tbsp Unsalted butter
  • 100gm Chanterelle or oyster mushrooms (halved)
  • 3 Cloves of garlic, minced
  • 1 cup Dry white wine
  • 1 tsp Minced thyme
  • 500gm Fresh tagliatelle
  • 1/3 cup Grated Pecorino or Parmesan Cheese, Watercress, trimmed freshly ground salt & pepper, to taste

Directions

  1. Mince 1/3 of truffle, stir into cream. Cover and chill for at least 6 hours, preferably overnight
  2. Melt butter in a 30cm frying pan over medium-high heat. Cook mushrooms and garlic until golden, 6-8 minutes.
  3. Add wine and thyme, cook 8 minutes.
  4. Add truffle cream; simmer until thickened, 10-12 minutes.
  5. Cook tagliatelle in salted boiling water until al dente, about 7 minutes.
  6. Drain pasta, add to pan.
  7. Add cheese, salt and pepper; toss to coat.
  8. Garnish with watercress, Pecorino, shave remaining truffle over the top.