The Urbani tagliatelle pasta with truffle are a thick and rough pasta, as tradition requires. Our tagliatelle, made with durum wheat semolina, eggs and summer black truffle flakes, retain all the moods of the seasoning. Here we cooked them with our frozen porcini mushrooms and a cream of robiola that gives a slight sour note to the dish. Let’s go see the recipe.

Preparation

Cut Urbani Porcini mushrooms in dice [1]. Cook them in a pan with extra virgin olive oil and garlic [2], adding parsley, salt and pepper.

Melt two tablespoons of cooking cream and a tablespoon of fresh robiola in a bain-marie, also adding a few drops of lemon to give a touch of acidity [3]. Meanwhile, drain the pasta in salted water and, after 5 minutes [4], drain the tagliatelle directly into the pan with the mushrooms [5]. Also leave some cooking water, which we will need to tie the dish. Add, to taste, a staple of nutmeg.

After skipping the pasta, add a part of the robiola mixture and a handful of grated Parmesan cheese over a low heat [6].

To stack, help yourself with a ladle so as to create a tagliatelle nest [7]. Garnish with a chapel of porcino mushroom [8], the remaining robiola sauce and fresh parsley [9].