Truffle Sauce with Pasta

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

For the truffle sauce, cut the shallots, garlic and truffle into fine cubes. Pluck the parsley leaves and chop finely.
Heat oil and sauté shallots and garlic in it until translucent. Pour in the wine and stock and reduce by half. Add 400 ml cream, reduce again by half. Whip the rest of the cream until stiff and chill. Puree the sauce finely with the cutting stick. Season with salt, pepper and 1 espresso spoon of truffle oil (depending on the quality of the truffle oil). Add 2/3 of the diced truffles. Keep warm.
Cook the noodles in plenty of boiling salted water until they are firm to the bite. Pour pasta into a sieve, drain well and place in a warm pan. Add the remaining truffle oil and fold in.
Add the whipped cream with 2/3 of the parsley to the sauce. Pour the sauce over the hot noodles and mix well. Bring to the boil once and serve in preheated pasta plates. Sprinkle with the remaining truffles and the remaining parsley.

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