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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist Coarse salt 1/2 pound tagliatelle 4 tablespoons (1/2 stick) unsalted butter 2 small cipollini onions, minced 2 ounces black truffles, very finely chopped 1 cup Prosecco 7 ounces fresh Robiola cheese, broken into pieces 2 tablespoons heavy cream, (optional) 2 tablespoons minced fresh chives, for garnish

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt 1/2 pound tagliatelle 4 tablespoons (1/2 stick) unsalted butter 2 small cipollini onions, minced 2 ounces black truffles, very finely chopped 1 cup Prosecco 7 ounces fresh Robiola cheese, broken into pieces 2 tablespoons heavy cream, (optional) 2 tablespoons minced fresh chives, for garnish

Directions

Bring a large pot of water to a boil. Add salt and tagliatelle. Cook until al dente, according to package instructions.

In a medium skillet, melt butter over medium heat. Add onions, and cook, stirring, until translucent, about 3 minutes. Stir in 1 ounce truffles and a pinch of salt. Cook until tender, 2 to 3 minutes. Add Prosecco and cook until reduced by half, about 5 minutes.

Add cheese, and whisk until melted. Stir in remaining 1 ounce truffles. Cook for 2 minutes. If sauce is too thick, stir in cream. Stir in chives.

Drain tagliatelle, and place in a large bowl. Add sauce, and toss to combine.

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All Reviews for Tagliatelle with Black Truffles

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tagliatelle with Black Truffles

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest