Tagliatelle with Truffle, Royal Sauce and Truffle Butter

Ingredients (for 4 people):

  • 250g of tagliatelle with truffle Lina flavors and delights
  • 40 g of truffle butter Lina flavors and delights
  • 2 tablespoons of truffle oil Lina flavors and delights
  • 120 g of Lina royal sauce flavors and delights
  • 50 ml of fresh cream (optional, for a softer cream)
  • freshly ground black pepper to taste
  • fresh truffle shavings (optional, for an extra gourmet touch)

Preparation:

  1. Bring plenty of salted water to the boil and cook the tagliatelle with truffle for just 6 minutes instead of the time indicated on the package.

  2. In a large pan, melt the truffle butter over low heat.

  3. Add the royal sauce and, if necessary, a little cream to make it creamier. Stir gently to combine the flavors.

  4. Drain the tagliatelle al dente, keeping a little of the cooking water.

  5. Pour the pasta directly into the pan with the sauce and add 1-2 tablespoons of cooking water to mix.

  6. mix well until you get a smooth cream

  7. Complete with a drizzle of truffle oil and a grind of black pepper

  8. Serve immediately, garnishing with fresh truffle shavings, if available, for an irresistible finishing touch.

Advice:

  • accompany with a structured white wine such as a barrel-aged Chardonnay or a Gavi di Gavi, which will enhance the truffle without overpowering it

  • To give an extra touch to the recipe and make it even more special, I propose three gourmet variations:

Crunchy with Walnut Crumble and Parmesan 🥜🧀
👉 Add a crunchy note to balance the creaminess of the sauce!

  • roughly chop 30 g of walnuts and mix them with 2 tablespoons of grated Parmesan cheese
  • Toast the mix in a pan for 2 minutes over medium heat until golden brown.
  • Sprinkle the crumble over the tagliatelle before serving.

Fragrance and Color with Grated Marinated Egg Yolk 🍳✨
👉 A chef's touch! The marinated egg yolk adds flavor and color.

  • coat an egg yolk with a mix of salt and sugar (50/50) and let it marinate in the fridge for 8 hours
  • rinse it gently and let it dry for 30 minutes
  • Grate the egg yolk over the tagliatelle when serving.

How to make marinated egg yolk 🥚✨

1️⃣ Prepare the marinade

In a bowl, mix 100 g of fine salt and 100 g of sugar (50/50 ratio).
Pour half of the mix into a flat container.

2️⃣ Add the egg yolks

Carefully separate the yolks from the whites, being careful not to break them.
Gently place the egg yolks on the bed of salt and sugar, leaving a little space between them.

3️⃣ Cover them and let them marinate and

Cover the egg yolks with the remaining salt and sugar mixture.
Place in the refrigerator and let it rest for 8-12 hours (more time = more flavor and compactness).

4️⃣ Rinse and dry

After the marinating time, take the egg yolks and rinse them gently under a trickle of cold water to remove the salt and sugar.
Dry them with kitchen paper and let them rest for 30 minutes on a rack or on absorbent paper.

5️⃣ Ready to be grated!

At this point the yolk has a firm but soft consistency.
You can grate it directly onto the truffle tagliatelle for a super gourmet effect!

Extra tip : If you want to keep them longer, you can dry them further by placing them in the oven at 60°C for 1 hour or leaving them in the air for 24 hours.

An Umami Explosion with Sautéed Porcini Mushrooms 🍄🖤
👉 Perfect for enhancing truffles with an earthy and intense flavor!

  • Cut 100g of fresh porcini mushrooms into thin slices
  • Sauté them in a pan with 1 tablespoon of truffle oil and a whole clove of garlic (which you will then remove)
  • arrange them on top of the tagliatelle when ready to serve.


🔥 Perfect mix?
Pair the crunchy crumble with sautéed mushrooms for an even richer and more gourmet dish!

An elegant and super creamy first course, perfect for truffle lovers! 🖤✨

Enjoy your meal!