Tagliatelle with Black Truffle Cream Sauce
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Truffle slicer
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Refrigerator
- Skillet
- Stove
- Pot
- Colander
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Plate
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
- freshly ground black pepper
- 1⁄3 cup grated parmesan
- 1⁄4 tsp. dried lavender
- 3 oz. watercress, trimmed
- Grated Pecorino Romano, for garnish
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