Tagliatelle with Creamy Truffle Sauce

Ingredients

• 450 g / 1lb tagliatelle
• 1 tbsp truffle oil (or truffle butter)
• 2 cloves garlic
• 500 ml / 2 cups heavy/double cream
• 50 g / 1/2 cup freshly grated Parmesan cheese
• 50 g / 2 tbsp black truffle slices in olive oil
• salt and pepper to taste

Instructions

1. 1

   Cook the tagliatelle in a large pot of salted boiling water according to package instructions.

2. 2

   In a pan heat the truffle oil from the jar, in which the truffles were preserved or truffle butter if using, then add the minced garlic and cook over low heat for 20 seconds without colouring it. Take a ladleful of water from the pasta pot and add to the pan together with the heavy cream and freshly grated Parmesan cheese, bring to a simmer and allow the cheese incorporate into the sauce over low heat. The add the truffle slices and stir.

3. 3

   Drain the tagliatelle but reserve 1/2 cup of pasta water. Add the pasta to the sauce and toss to coat, add a splash of water if needed. Add salt and pepper to taste.