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Tagliatelle al Tartufo with Black Truffle Cream Sauce inspired by Biba
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Inspired by Biba

Tagliatelle al Tartufo with Black Truffle Cream Sauce

Main Course
This luxurious Italian pasta dish features fresh egg tagliatelle bathed in a decadent black truffle cream sauce. The wide, flat pasta ribbons provide the perfect vehicle for capturing the velvety sauce, which is infused with the earthy, aromatic essence of black truffles. Simple in preparation yet complex in flavor, this dish exemplifies elegant Italian cuisine.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients

  • 1 lb Fresh tagliatelle pasta (Or dried if fresh unavailable)
  • 1 1/2 cups Heavy cream
  • 3 tbsp Unsalted butter (Divided)
  • 2 medium Shallots (Finely minced)
  • 2 cloves Garlic (Finely minced)
  • 1 1/2 tbsp Black truffle paste (Or truffle oil as substitute)
  • 4 oz Porcini mushrooms (Dried, rehydrated and chopped)
  • 1/4 cup Porcini soaking liquid (Strained through coffee filter)
  • 3/4 cup Parmesan cheese (Freshly grated, plus more for serving)
  • 1 small Fresh black truffle (For shaving, or substitute truffle oil)
  • 1 tsp Fresh thyme leaves (Removed from stems)
  • 1 tsp Kosher salt (Plus more for pasta water)
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp Fresh parsley (Finely chopped, for garnish)

Tools You'll Need

  • Large sauté pan
  • Pasta pot
  • Colander
  • Wooden spoon or tongs
  • Microplane or fine grater for Parmesan
  • Truffle shaver or vegetable peeler
  • Coffee filter or fine mesh strainer

Chef's Tip

Reserve at least a cup of pasta cooking water before draining. This starchy water can be added in small amounts to the sauce if it becomes too thick, helping it maintain a silky texture while adding body.

Instructions

  1. If using dried porcini, place them in a bowl and cover with hot water. Let soak for 20 minutes, then drain, reserving 1/4 cup of the strained soaking liquid. Chop the rehydrated mushrooms.
  2. Bring a large pot of water to a boil. Add salt generously (about 1 tablespoon per gallon of water).
  3. In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook until translucent, about 3 minutes.
  4. Add the garlic and cook for another 30 seconds until fragrant.
  5. Add the chopped porcini mushrooms and cook for 2-3 minutes until they release their flavor.
  6. Pour in the heavy cream and the reserved porcini soaking liquid. Bring to a gentle simmer and reduce heat to medium-low.
  7. Stir in the black truffle paste or truffle oil. Simmer gently for about 5 minutes to allow the flavors to meld and the sauce to reduce slightly.
  8. Meanwhile, cook the tagliatelle in the boiling water according to package instructions for al dente texture. Fresh pasta will cook in 2-3 minutes, while dried will take 8-10 minutes.
  9. Before draining pasta, reserve 1 cup of the cooking water.
  10. Drain the pasta and immediately add it to the sauce in the sauté pan.
  11. Add the remaining tablespoon of butter and the grated Parmesan cheese. Toss everything together gently, adding a splash of the reserved pasta water if the sauce is too thick.
  12. Season with salt, pepper, and fresh thyme leaves. Toss again to combine thoroughly.

Plating

Twirl the pasta onto warmed plates, creating a nest in the center. Spoon any remaining sauce from the pan over the pasta. Using a truffle shaver or small vegetable peeler, shave fresh black truffle over each serving (or drizzle with additional truffle oil if fresh truffle is unavailable). Finish with a light sprinkle of chopped parsley and additional grated Parmesan cheese.

Storage & Reheating

This dish is best enjoyed immediately after preparation. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of cream or milk to restore the sauce's consistency. The sauce may separate upon reheating, but gentle heating and stirring will help recombine it.

About This Recipe

Biba's Tagliatelle al Tartufo was renowned for its perfect balance of luxurious ingredients and simple presentation. This home adaptation maintains the restaurant's commitment to quality with its rich truffle-infused cream sauce and fresh pasta. Though fresh black truffles may be a splurge, the truffle paste and dried porcini provide an aromatic foundation that captures the essence of this indulgent dish.

How did it turn out?

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