Name: Truffe Tagliatelli – Fettuccine with Truffle Cream Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 servings Fettuccine; 20g Truffle; 1/2 onion; 1 clove garlic; Some olive oil; 150ml Beef stock; 75g cream; Some butter; Some Shallots; 75ml White wine

Truffe Tagliatelli – Fettuccine with Truffle Cream Sauce

by Sleeping sheep

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Yesterday’s student version of pasta, today’s last king’s version of pasta, O(∩_∩)O~

The truffles bought at Eat & Style show started today~
Black truffle is one of the luxury in food.

It is rich in protein, 18 kinds of amino acids (including 8 essential amino acids that the human body cannot synthesize), unsaturated fatty acids, multiple vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, as well as sphingolipids, brain A large number of metabolites such as glycosides, ceramides, triterpenes, androgens, adenosine, truffle acid, sterols, truffle polysaccharides, truffle polypeptides, etc., have extremely high nutritional and health value. (From Baidu Encyclopedia http://baike.baidu.com/view/30434.htm)

Truffles are naturally fragrant, so they don’t need to be modified too much, and they taste the best naturally.
Stir the truffle into the melted butter while it is hot, and you can bring out its deliciousness.
With simple onion cream sauce and pasta, you will definitely treat this seemingly simple but extraordinary meal. "

Truffe Tagliatelli – Fettuccine with Truffle Cream Sauce

1. Boil water and cook the spaghetti. Pay attention to the time according to the package instructions.

Truffe Tagliatelli – Fettuccine with Truffle Cream Sauce recipe

2. When cooking the noodles, dice the onion and garlic.

3. Put 2 tablespoons of olive oil in the pot, heat up and saute the onions and garlic until fragrant. Be careful not to burn it, otherwise the color of the juice will not look good.

4. Pour in the white wine, almost no water can be seen on medium heat, but not too dry.

5. Add beef stock.

6. Add cooking cream.

7. After stirring evenly, turn to medium and low heat and cook slowly until the juice becomes thick.

8. Turn off the heat, then add 1 tablespoon of butter and melt into the juice. Season with salt and pepper.

9. Pour the juice into a tall container. Add 1 scoop of cooking cream.

10. Use a stirring rod to beat into a foam.

11. The noodles are almost ready at this time. Add cold water, then drain and serve. The juice is poured onto the surface.

12. It's time for the main general to let go of his horse. Because I don’t often eat this at home, I didn’t buy a truffle-cutting plane, so I bought truffles that have been cut into thin slices. Melt 1 scoop of butter, and mix the truffles into the butter while it is hot, so that the aroma of the truffles can be brought out well. Drizzle truffle and butter on the surface, sprinkle some scallions and chopped green onions.

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