Chef's Recipe: Tagliatelle with Black Truffle from Périgord

Ingredients :

400 g of fresh tagliatelle
250 ml of thick crème fraîche
2 egg yolks
1 black truffle from Périgord (approximately 30 g)
80 g of grated parmesan
50 g of unsalted butter
2 crushed garlic cloves
1 tablespoon olive oil
Salt and pepper from the mill

Instructions :

STAGE 1

The day before, place your whole eggs in an airtight jar with the truffle. Store in the refrigerator so that the eggs absorb the flavors of the truffle.

STAGE 2

Bring a large pot of salted water to a boil for the pasta. In a large skillet, melt the butter with the olive oil over low heat.

STAGE 3

Add the crushed garlic to the pan and let it infuse over very low heat for 5 minutes, without coloring. Then remove the garlic.

STEPS 4

In the meantime, cook the tagliatelle according to the package instructions, keeping them al dente.

STEPS 5

In a bowl, mix the truffle-infused egg yolks with the crème fraîche and half of the parmesan. Generously season with pepper.

STEPS 6

Once the pasta is cooked, reserve a cup of the cooking water, then drain it. Return it to the pan with the garlic-infused butter.

STEPS 7

Out of the heat, pour the cream-egg mixture over the hot pasta. Mix quickly, adding a little cooking water if necessary to achieve a creamy sauce.

STEPS 8

Grate half of the truffle finely directly onto the pasta. Gently mix, then serve onto the plates. Finish by grating the remaining truffle over each portion and sprinkling with the remaining parmesan.

Let yourself be carried away by this dish of elegant simplicity, where the black truffle from Périgord enhances fresh pasta in a creamy and velvety sauce.