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Le Chaudron recipe
Tagliatelles aux truffes
Tagliatelle with black truffle cream
⏱ 25 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)fresh homemade pasta
30 g (1 oz)fresh black truffleor canned
60 g (2 oz)unsalted butter
150 g (5 oz)grated Parmesan
200 ml (¾ cup)thick crème fraîche
2 clovesgarlic- 2 tbsptruffle oil
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 500 g (18 oz) fresh homemade pasta
- 30 g (1 oz) fresh black truffle or canned
- 60 g (2 oz) unsalted butter
- 150 g (5 oz) grated Parmesan
- 200 ml (¾ cup) thick crème fraîche
- 2 cloves garlic
- 2 tbsp truffle oil
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gently brush the truffle under a trickle of cold water and pat dry.Making it from scratch? See the fresh pasta — ≈ 30 min + repos
- Shave the truffle 1 mm thin on a truffle slicer. Keep the best slices for garnish and finely dice the rest for the sauce.
- Bring a large pot of salted water (8 g per liter) to a rolling boil.
- Remove the germ from the 2 garlic cloves and chop very finely — just a little, so the truffle stays the star.
- Melt the butter in the large sauté pan over low heat. Add the garlic and cook 30 seconds without browning — keep the heat ABSOLUTELY low.
- Add the crème fraîche and bring to a gentle simmer. Stir in the diced truffle and let infuse over very low heat for 3 minutes.
- Meanwhile, cook the fresh tagliatelle for no more than 3 minutes, AL DENTE. Save 200 ml (¾ cup) of the cooking water before draining.
- Add the pasta to the truffle cream and toss for 1 minute, adding cooking water if needed. Off the heat, stir in the Parmesan and truffle oil. Top with the truffle shavings.
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