Pâtes aux truffes
Pâtes aux truffes is a luxurious French pasta dish celebrated for its rich aroma and deep, earthy flavor, derived from the prized truffle. Rooted in French culinary tradition, this dish gained popularity in haute cuisine, especially in regions like Périgord and Provence where truffles grow abundantly.
The truffle itself has been cherished since antiquity by Greeks and Romans, once believed to be created by lightning striking the soil. Pâtes aux Truffes became a symbol of sophistication in 19th-century Parisian gastronomy, often served in elite restaurants and royal banquets. Today, it's enjoyed across the globe as a fine-dining delicacy.
Truffles were once so highly valued they were used as dowry offerings in noble marriages. Whether shaved fresh or infused in oil, the truffle's unique scent turns a simple pasta dish into an unforgettable experience.
Serving:
2
Preparation time:
20 min
Calories per person:
Ingredients
Marodi Fettuccine: 200 grams
Shallot or small red onion: 1 piece
Fresh black truffle: 25 grams
Truffle-flavored oil: 1 tablespoon (plus a few drops at the end)
Cooking cream: 100 ml
Salt: to taste
Freshly ground black pepper: to taste
Preparation instructions:
- Bring a large pot of water to a boil, add salt and Marodi pasta
- Cook the pasta according to the package instructions until al dente
- Finely chop the shallot, and you can also finely slice the black truffle
- In a pan, heat one tablespoon of truffle-flavoured oil over medium-high heat
- Add the shallot and sauté until translucent
- Pour in the cooking cream and add the sliced truffles
- Stir and cook for a few minutes until the sauce slightly thickens
- Drain the pasta, reserving some of the cooking water
- Add the pasta to the sauce and, if needed, stir in a little water to reach the desired creaminess
- Season with salt and freshly ground pepper to taste
- Serve immediately and, if desired, drizzle with a few drops of truffle oil
- For extra aroma and texture, sprinkle the dish with freshly grated Parmesan or Pecorino
Nutritional value:
Carbohydrates: 74.5 g
Proteins: 17 g
Fats: 19 g
Origin of the recipe:
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