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Green Tagliatelle With Truffle

Meal.Mates's picture
  Tagliatelle 1 Pound (Green If Available, 500 Gram)
  Butter 4 Ounce (100 Gram, 1 Stick)
  Freshly grated parmesan cheese 4 Ounce (100 Gram, 1 1/4 Cups)
  White wine 75 Milliliter (1/2 Wineglass)
  Black pepper To Taste
  Salt To Taste
  Truffle 1 Small

Heat 80 g/3 oz (6 tbsp) of butter then stir in the cheese.
When this has melted add the white wine, and salt and pepper to taste.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain and turn into a heated serving dish.
Stir in the remaining butter then stir in the sauce.
Cover the top with thin shavings of truffle. (In Italy there is a special tool for cutting truffles, but a very sharp paring knife can be used successfully.)

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