No. 12 — Truffle, Parmesan & Black Pepper
Tagliatelle with Truffle Butter, Pancetta & Mushrooms
A super quick and decadent pasta dish that uses simple ingredients for maximum effect. Your gut may tempt you to add cream to this recipe. Don't. Without it, the combination of these ingredients is a rich, fragrant delight. With it, they're watered down and sluggish.
Serves 4 | Takes 10 minutes (ish)
Ingredients
- 800g fresh tagliatelle
- 50g Sublime No. 12 Truffle, Parmesan & Black Pepper Butter
- 2 cloves of garlic, sliced
- 200g chestnut mushrooms, sliced
- 150g pancetta, diced
- 1 large banana shallots, diced
- 1 large whole egg, lightly beaten
- 100ml dry white wine
- 1 small bunch of parsley, finely chopped
- Sea salt
- Cracked black pepper
- Rapeseed or olive oil
Method
- Bring a large pan of salted water to the boil, ready for the fresh pasta
- In a large saucepan over medium-high heat, sauté the shallots, garlic, mushrooms and pancetta together. If you weren't all that peckish before, the aroma that dances out of this heavenly quartet will change that in a heartbeat
- Once golden brown, add the white wine and reduce the liquid to half
- Whilst the wine is reducing, boil the pasta as per the instructions – typically 2-3 minutes for fresh pasta
- Whilst the pasta is boiling, take the shallots off the heat and whisk in 50g of Sublime No. 12 Truffle, Parmesan & Black Pepper Butter. Transfer to a large mixing bowl
- When the pasta is ready, add the beaten egg to the mixing bowl then immediately transfer the pasta from its cooking pot into the mixing bowl, letting a little of the cooking liquid come with the pasta
- Add the parsley and use tongs to quickly mix the pasta in with the buttered pancetta and mushrooms. The heat from the pasta will cook the egg and help the sauce coat the pasta thoroughly
- Season generously and serve at the speed of light
