This rich, earthy Gordon Ramsay Italian Truffle Tagliatelle is made with fresh pasta, truffle butter, and parmesan, ready in just 15 minutes. The gloss of the butter emulsion coats every ribbon perfectly right before finishing with freshly shaved black truffle. I always reach for this when I need an impressive meal without spending hours at the stove.
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Why This Classic Works
I used to think truffle pasta needed thick, heavy cream to taste luxurious. I quickly learned that relying on high-quality butter and starchy pasta water creates a much silkier sauce.
Using fresh tagliatelle changes everything because it absorbs the earthy truffle flavour beautifully. Just make sure to undercook the pasta slightly so it finishes cooking directly in the pan.
Gordon Ramsay Italian Truffle Tagliatelle Ingredients
- 400g fresh tagliatelle
- 50g unsalted butter
- 30g truffle butter
- 50g Parmigiano-Reggiano, grated
- 1 fresh black truffle
- Sea salt and freshly ground black pepper
How To Make Gordon Ramsay Italian Truffle Tagliatelle
- Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the fresh tagliatelle for 2 to 3 minutes until al dente.
- Prepare the Base: In a large frying pan over medium heat, melt the unsalted butter and truffle butter together until gently foaming.
- Toss and Emulsify: Transfer the cooked pasta directly into the pan, reserving a cup of pasta water. Toss vigorously while adding splashes of pasta water to create a glossy sauce.
- Add Cheese: Remove the pan from the heat, sprinkle in the grated Parmigiano-Reggiano, and toss constantly until the cheese melts into the sauce.
- Finish and Garnish: Season with freshly ground black pepper, divide into warm bowls, and generously shave fresh black truffle over the top before serving.
Recipe Tips
- Save the pasta water: The starch is crucial for thickening the sauce and preventing the butter from separating.
- Use fresh pasta: Dried tagliatelle works, but fresh ribbons cook faster and have the right porous texture to grip the buttery sauce.
- Take off the heat: Always remove the pan from the heat before adding parmesan to prevent the cheese from clumping or turning stringy.
What To Serve With Italian Truffle Tagliatelle
Keep the sides simple to let the earthy flavours shine. A crisp rocket salad with lemon vinaigrette cuts through the richness beautifully. You can also serve it with warm focaccia to mop up any leftover butter sauce.
How To Store
This dish is best eaten immediately as the butter emulsion breaks down when cooled. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat gently with a splash of water.
FAQs
Can I use dried pasta instead?
Yes, you can use dried tagliatelle. Just cook it a few minutes longer according to the package instructions until al dente.
What if I cannot find fresh black truffles?
A high-quality truffle oil or truffle paste is a great substitute. Add a few drops at the very end off the heat.
Why did my sauce split?
Sauce splitting usually happens if the heat is too high when adding the cheese. Always emulsify off the heat with starchy pasta water.
Nutrition
- Calories: 480 kcal
- Total Fat: 22 g
- Saturated Fat: 14 g
- Cholesterol: 85 mg
- Sodium: 450 mg
- Total Carbohydrate: 55 g
- Protein: 16 g
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Gordon Ramsay Italian Truffle Tagliatelle
4
servings5
minutes10
minutes15
minutesGordon Ramsay Italian Truffle Tagliatelle delivers rich, earthy ribbons of fresh pasta tossed in melted truffle butter and parmesan, ready in 15 minutes. This quick, luxurious dish brings restaurant quality right to your kitchen table for a romantic weekend dinner.
Ingredients
400g fresh tagliatelle
50g unsalted butter
30g truffle butter
50g Parmigiano-Reggiano, grated
1 fresh black truffle
Sea salt and freshly ground black pepper
Directions
- 1. Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the fresh tagliatelle for 2 to 3 minutes until al dente.
- 2. Prepare the Base: In a large frying pan over medium heat, melt the unsalted butter and truffle butter together until gently foaming.
- 3. Toss and Emulsify: Transfer the cooked pasta directly into the pan, reserving a cup of pasta water. Toss vigorously while adding splashes of pasta water to create a glossy sauce.
- 4. Add Cheese: Remove the pan from the heat, sprinkle in the grated Parmigiano-Reggiano, and toss constantly until the cheese melts into the sauce.
- 5. Finish and Garnish: Season with freshly ground black pepper, divide into warm bowls, and generously shave fresh black truffle over the top before serving.
