Truffle Cream Tagliatelle

Serves: 2–3

Prep time: 20 minutes

Level: Easy & elegant ✨

Ingredients:

• 250g tagliatelle (or any long pasta you like)

• 1 tbsp unsalted butter

• 1 garlic clove, minced

• 200ml heavy cream

• 1 tsp Truffle Infused Extra Virgin Olive Oil (Great Southern Truffles)

• 30g freshly grated Parmesan cheese

• Salt and black pepper to taste

• Truffle shavings (optional, for garnish)

• Chopped parsley (optional, for garnish)

  
  

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Reserve about 1 cup of pasta water, then drain.

2. Make the sauce: In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, but not browned.

3. Add the cream: Pour in the heavy cream and stir. Let it simmer for 2–3 minutes until it begins to thicken. If needed, add a splash of the reserved pasta water to adjust the texture.

4. Incorporate the truffle: Remove from heat. Stir in the truffle oil and Parmesan until melted and smooth. Season with salt and pepper to taste.

5. Finish and serve: Toss the pasta with the sauce and serve immediately. Top with truffle shavings and a sprinkle of parsley, if desired.

   
   

Tip: Serve with a crisp glass of white wine and warm rustic bread for an unforgettable meal.