Ingredients
- 2 tbs butter
- 2 heaping tbs diced onion
- 1.5 cups whipping cream
- 1 cup dry white wine, e.g. pinot gris
- 2 Tbs fresh thyme
- salt/pepper to taste
- 2 oz pecorino cheese
- 4 servings homemade tagliatelle pasta
- 1 Tbs (25 gram) good white truffle oil or 1 fresh white Alba truffle sliced thin
Preparation Steps
- Heat butter in a medium pan over medium heat.
- Once melted, add chopped onions and sweat a few minutes. Add white wine and reduce by half over high heat (10 min).
- Turn down to a simmer, add cream and thyme and reduce to 2 cups liquid or until it thickens, add salt and pepper to taste.
- Toss cooked pasta in the cream sauce, finish with truffle oil or grate fresh truffles overtop of the pasta on the plate, serve grated pecorino for your guests to add themselves.
- Optional: It’s a nice touch to heat your bowls for any pasta dish.
Source:
3 Course Truffle Menu – Class by Chef Robin Kort at Swallowtail culinary adventures
