Tagliatelle with Black Truffle
The high proportion of so-called complex carbohydrates in the form of starch has a particularly beneficial effect on the blood sugar level. Doctors therefore advise diabetics to put them on the table more often.
Their scent reveals much about the quality of a truffle: whether white or black, it should smell intense but pleasant. A pungent, unpleasant smell is clearly an indication of truffles that are too old and no longer edible.
Ingredients
- Ingredients
- 500 grams Tagliatelle
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 100 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 2 Tbsps grated Parmesan
- freshly ground peppers
- black Truffle (to taste)
- Basil (for garnish)
Preparation steps
Cook the tagliatelle in boiling salted water until al dente. Peel and finely chop the shallot and garlic. Sauté in the butter until translucent.
Degalze with the broth and cream, bring to a boil, then simmer gently for 2-3 minutes until thickened. Puree with an immersion blender, mix in the parmesan cheese, and season to taste with salt and pepper.
Transfer the drained pasta to the sauce, and toss to combine. Divide onto plates, and shave the truffle over the top. Garnish with basil, and serve.