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Tagliatelle with truffle Gouda

A creamy sauce of truffle farmhouse Gouda, with a touch of parmigiano.

Serves 4

Prep 10 min

Cooking 12 min

Tagliatelle with truffle Gouda

Ingredients

  • 320 g tagliatelle
  • 150 g truffle farmhouse Gouda, grated See the product
  • 20 cl thick cream
  • 1 shallot and a knob of butter
  • 30 g grated 24-month Parmigiano Reggiano See the product
  • Freshly ground pepper

Method

  1. Cook the tagliatelle al dente in boiling salted water. Keep a glass of the cooking water.
  2. Melt the butter and sweat the chopped shallot for 2 minutes.
  3. Add the cream and heat gently, then the grated Gouda. Stir over low heat until the sauce is smooth.
  4. Drain the pasta and toss it with the sauce, with a little cooking water if it is too thick.
  5. Serve with pepper and the grated parmigiano.

Tip

Do not let the sauce boil: the cheese would lose its smooth texture and the truffle aroma.

What to drink with it?

A chardonnay or a round white wine.

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