With just one mouthful of this Northern Italian recipe for tagliolini with taleggio and black truffle, you will fully understand why truffles are the most prized of foraged foods and have been called the diamonds of the kitchen!
● 400 g tagliolini pasta
● 1-2 black truffle
● 300 g taleggio cheese
● 200 ml fresh cream
● 50 g Parmesan cheese
● Salt and black pepper
● 1 knob butter
1. Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
2. Cut the taleggio into small pieces and melt it in a pan with a knob of butter and cream. Stir continuously. As soon as the sauce has become creamy, season with salt and pepper.
3. Cook the pasta al dente according to the instructions on the packet, drain and add to the pan with the cheese sauce.
4. Serve immediately with shavings of black truffle and a sprinkling of grated Parmesan.
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