Tagliatelle with Black Truffle Cream Sauce | Saveur
For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and...
Ingredients
- 1 (1-oz.) black truffle, preferably from Oregon
- 3 cups heavy cream
- 8 tbsp. unsalted butter
- 4 oz. chanterelle mushrooms, halved
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 tsp. minced thyme
- 1 lb. dried tagliatelle
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>3</sub> cup grated parmesan
- <sup>1</sup>⁄<sub>4</sub> tsp. dried lavender
- 3 oz. watercress, trimmed
- Grated Pecorino Romano, for garnish
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