Noodles with truffles and walnuts
4 servings
30 minutes
Truffle and walnut pasta is an exquisite Italian dish that combines the rich, earthy aroma of truffle with the creamy texture of mascarpone and a crunchy hint of walnut. This recipe originates from the traditions of high Italian cuisine, where truffle symbolizes gastronomic luxury. The combination of fresh pasta, delicate sauce, and rich nut flavor makes the dish not only refined but also balanced in texture. Parmesan adds zest while black pepper completes the flavor palette. Truffle pasta is perfect for special occasions, romantic dinners, or simply for those wanting to immerse themselves in the atmosphere of fine Italian cuisine. Easy to prepare yet impressive in presentation—it's true gastronomic elegance.
1
Clean the truffle with a brush and soft cloth, then make thin shavings from it. Whisk the egg yolk and mix it with mascarpone using a wooden spoon. Add salt and pepper.
- Black truffles: 40 g
- Egg yolk: 1 piece
- Mascarpone cheese: 150 g
- Salt: to taste
- Ground black pepper: to taste
2
In a large pot, bring salted water to a boil, add the noodles, bring to a boil again, and cook for a few minutes until the noodles are soft. Drain the water and mix the noodles with mascarpone.
- Noodles: 400 g
- Salt: to taste
3
Sprinkle crushed walnuts and grated Parmesan on top. Then, sprinkle the finished dish with truffle shavings.
- Walnuts: 12 pieces
- Parmesan (Parmigiano Reggiano): 40 g
- Black truffles: 40 g