This indulgent pasta dish is super quick and easy to make, though not the cheapest as investing in some proper truffle paste to give this a real kick is essential.
I made the trip to Tartufaia, a trader solely dedicated to all things truffle at Borough market, to get mine but you can also get some decent options on Amazon. I went for a mix of sliced truffles in brine, to toss the pasta with at the end, and white truffle paste, which served as pungent base for the sauce and honestly I was more than impressed with the end result.
Yes, I may have spent £20+ on truffle related ingredients but the other components in the dish are super cheap and easy to get (pasta, mascarpone, butter and parmesan) and to be honest you’d spend a lot more in a restaurant to get this standard of truffle pasta, especially once you’ve split the cost between a few diners.
I am still keen to cook with fresh truffle eventually, which they also sell at the stand, but for now this was undoubtedly my best attempt at homemade truffle pasta so far and came pretty darn close to Gloria’s version which I love so much!
- Serves 3
- 500g tagliatelle (preserve about half a cup of the pasta cooking water)
- 3 tablespoons Mascarpone
- 1 small jar of white (ideally) or black truffle paste (similar to this one)
- 1 small jar of sliced truffle in brine
- 50g butter
- 150g parmesan
- Plenty of salt to season
- Cook the pasta according to package instructions and keep a small glass of the starchy pasta cooking water to the side.
- Melt the butter in a saucepan and stir to combine with the truffle paste.
- Add the mascarpone, grated parmesan and pasta cooking water.
- Season generously.
- Combine pasta with sauce, add sliced truffles, mix well and serve!
I told you it couldn’t be easier!