Tagliatelle pasta with truffle oil and cocoa
Preparation time: 20 minutes
Looking for a quick, last minute dish to prepare in no time? This recipe with tagliatelle pasta and truffle oil is a simple, yet tasty alternative with a twist! The main ingredient, beside the pasta of course is the truffle oil. Although the recipe is simple it requires the highest quality ingredients because it is this simplicity that emphasizes the quality of ingredients used. If you’re looking to purchase an excellent quality extra virgin olive oil or delicious egg pasta for this recipe, I invite you to click the shop button above.
So here goes the recipe!
250gr of tagliatelle egg (quality of egg pasta is super important here! It’s what makes or breaks this dish, believe me!)
4 tablespoons of extra virgin olive oil with white truffles
1 clove of garlic
2 tablespoons of unsweetened cocoa powder
Boil water for the pasta and cook the tagliatelle al dente. Usually it should not take longer than 4-5 minutes for the Campofilone Egg Pasta from Italy. Meanwhile, in a saucepan heat some extra virgin olive oil with truffles with the garlic. Let simmer just for a couple of minutes. Drain the tagliatelle and set aside a little of the cooking water. Transfer the pasta to the pan with extra virgin olive oil with truffles, adding the cooking water required to emulsify all of the ingredients. Discard the garlic and transfer the pasta into a serving bowl. Sprinkle some unsweetened cocoa powder on the pasta. Serve and enjoy! * Important – do not cook the extra virgin olive oil with white truffles, rather let the oil heat up a little and then take it off the heat.