If you wish to add more creaminess to the pasta, add a generous sprinkling of Parmesan cheese in step 5.
Tagliatelle asparagus and white truffle
Tagliatelle asparagus and white truffle: Among the quickest but most successful first courses to taste our fresh white truffle.
DifficultyEasy
Preparation30 min.
Cooking15 min.
Total time30 min.
ScopeFirst
CuisineItalian
Portions4 people
Calories
Ingredients
- 500g Fresh Tagliatelle
- 60/80 gr Bianchetto Truffle
- 300 g of asparagus
- Extra virgin olive oil
- Garlic
- Salt to taste.
- Parmesan cheese (optional)
Instructions
To make Bianchetto Truffle Noodles, first proceed to thoroughly clean the Bianchetto Truffle. Using a soft-bristled brush, wash it under a trickle of cold running water. Dry it well with paper towels and store it in the refrigerator to keep its aroma at its best.
Proceed with cooking the asparagus. Remove the tough, woody end parts. Cut them into 2-3 cm pieces and wash them in cold water. Cook the asparagus for a few minutes, they should remain crispy, in a saucepan with extra virgin olive oil and a clove of garlic and a pinch of salt. The asparagus stalks you discarded can be added to the cooking water to add more flavor to the noodles (tie them with kitchen twine and remove them before tossing the noodles).
As soon as the water comes to a boil, salt and add the noodles.
Drain the noodles while still al dente and pour them into the pan with the asparagus.
Let the pasta season for a few minutes, stirring with a wooden spoon, and use one or two ladles of cooking water to mix it in as best you can.
As soon as the noodles have been seasoned with the sauce, serve them hot, adding the very thinly sliced Bianchetto truffle, with the truffle cutter, raw.
