How do you use and process fresh truffle in this truffle pasta recipe?

First, gently clean the fresh truffle with a soft brush or a damp paper towel (do not wash under running water!). You can mix a small amount of truffle into the warm pasta, but the best way is to grate the truffle just before serving in thin slices directly over the warm plates with a truffle grater or mandolin. This way, all those volatile, delicate aromas are optimally preserved!

Can I use other ingredients instead of sour cream?

Absolutely! Sour cream gives a wonderfully fresh, light touch to the pasta, but you can also keep it very classic. Feel free to replace the sour cream with two generous lumps of quality, fresh butter. Together with a ladle of the starchy cooking water from the pasta, you can create a silky smooth, glossy emulsion-style sauce in no time.

Can I also add mushrooms for a truffle mushroom pasta?

Yes, that’s a fantastic combination! Cut a mix of fresh forest mushrooms or chestnut mushrooms into pieces and sauté them until golden brown in some butter or olive oil with a finely chopped shallot. Stir the sautéed mushrooms into the pasta at the last moment before grating the fresh truffle on top. The earthy flavor of the mushrooms enhances the aroma of the truffle in a wonderful way!

Recipe pasta with truffle

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20min

•

Easy

Nothing beats the magical smell of a delicious pasta with fresh truffle. And do you know what the best part is? You don't need complicated ingredients or hours of preparation to bring out the star chef in you. The secret of this simple pasta dish lies in the combination of al dente pasta, a silky smooth sauce of sour cream and cooking water, and of course that wonderful, fresh truffle that you grate on top à la minute.

Ingredients

What do you need?

Quantity: 4P

400 g pasta of your choice
fine salt
250 g sour cream
black pepper from the grinder
fleur de sel
1 truffle
1 ladle of pasta cooking water

Preparation method

How do you make this?

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Put a large pot of water with plenty of salt on the heat. Cook the pasta as indicated on the package until al dente. Set aside some cooking water and drain.

Pour the pasta back into the pot and add the sour cream. Stir well. As soon as the cream becomes too thick and sticky, add some cooking water. Season with pepper and fleur de sel.

Scoop into a dish and grate the truffle over it. You can even keep adding cooking water at the table if it becomes too sticky.

Tips

You can mix some of your truffle into it, but I prefer to put it on top à la minute. It just seems like more. 😊
I sometimes replace the sour cream with just two lumps of fresh butter from my farmer Jeanne. Even simpler, but oh so enjoyable! And no, there’s no Parmesan cheese added here. Let the flavor of the truffle shine!