Summary

Ingredients

• 150 g shallot (s)
• 1 clove garlic
• 20 g truffles, fresh, pickled or paste
• 3 stems parsley, smooth
• 3 tablespoon olive oil
• 300 ml white wine
• 300 ml poultry stock
• 500 ml cream
• 1 tablespoon truffle oil
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 400 g pasta

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Instructions

1. For the truffle sauce, cut the shallots, garlic and truffle into fine cubes. Pluck the parsley leaves and chop finely.
2. 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.
3. 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.
4. 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.