Tagliatelle con Tartufo Fresca

by Edward Daniel

Tagliatelle con Tartufo Fresca
Prep time
Cook time
Total time
London Borough Market seems quintessentially continental and yet, exquisitely English – I was able to find some black truffle, and rustled up this dish for meat-eaters who were visiting from the Nottingham. Obviously, they lapped up this dish as a suitable alternative to steak. Tagliatelle con Tartufo Fresca – otherwise, fresh Tagliatelle with Truffle has a nutty subtle flavour. Make sure that you buy the best extra virgin money can buy and fresh tagliatelle lifts this dish and makes a delightful starter for a lavish dinner.
Recipe type: Mains, Starter
Cuisine: Vegan, Vegetarian, Truffles
Serves: 6
  • 1 medium black truffle
  • 250g fresh tagliatelle pasta
  • 6 tbs good quality extra virgin olive oil
  • 1tsp rock salt, to taste
  • soda bread, as a side
  1. If there is mud on the black truffle, rinse very lightly in cold water. Take a tooth brush and gently remove the mud from the truffle. Pat dry with a dish cloth.
  2. Cut the truffle in half and thinly slice the truffle.
  3. Boil the water in a saucepan. Add a teaspoon of rock salt. Place the tagliatelle in the water and time to cook for three minutes. Switch off and remove from the heat and strain. Return the pasta to the saucepan.
  4. Top Tip – you do not want to overcook the pasta and the pasta will still be cooking in the heated saucepan.
  5. Add the olive oil and salt and combine well. Lastly, add the truffle.
  6. Serve with soda bread.





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