Ingredients with Measurements:
- 1 pound tagliatelle pasta
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup black truffle paste
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat.
3. Add the heavy cream to the skillet and stir until combined with the butter.
4. Add the grated Parmesan cheese and Pecorino Romano cheese to the skillet and stir until melted and combined with the cream and butter.
5. Add the black truffle paste to the skillet and stir until well combined with the sauce.
6. Season the sauce with salt and pepper to taste.
7. Drain the cooked pasta and add it to the skillet with the sauce. Toss the pasta in the sauce until well coated.
8. Serve the tagliatelle al tartufo nero hot, garnished with fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 740
- Fat: 50g
- Carbohydrates: 51g
- Protein: 21g
Substitutions for ingredients:
- Black truffle paste can be substituted with white truffle paste or truffle oil.
- Parmesan cheese can be substituted with Grana Padano cheese.
- Pecorino Romano cheese can be substituted with Asiago cheese.
Variations:
- Add sliced mushrooms to the sauce for extra flavor and texture.
- Use fettuccine or linguine pasta instead of tagliatelle.
- Add cooked chicken or shrimp to the pasta for a protein boost.
Tips and tricks:
- Reserve some pasta water before draining the pasta in case the sauce needs to be thinned out.
- Use freshly grated Parmesan and Pecorino Romano cheese for the best flavor.
- Adjust the amount of black truffle paste to your liking.
Storage instructions:
- Store any leftover tagliatelle al tartufo nero in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in the microwave or on the stovetop with a splash of cream or milk to prevent it from drying out.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter for sharing.
- Garnish with additional grated cheese and chopped parsley.
Garnishes:
- Fresh parsley
- Grated Parmesan cheese
Pairings:
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc pairs well with this dish.
Suggested side dishes:
- A simple green salad with a lemon vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the sauce is too thick, add a splash of cream or pasta water to thin it out.
- If the sauce is too thin, let it simmer on low heat for a few minutes to thicken.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid overcooking.
- Store any leftover pasta in the refrigerator within 2 hours of cooking.
Food history:
- Tagliatelle al tartufo nero is a classic Italian dish that originated in the Emilia-Romagna region of Italy.
Flavor profiles:
- Creamy, rich, and earthy with a strong truffle flavor.
Serving suggestions:
- Serve with a side of crusty bread to soak up the sauce.
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Region: Italian