I used a black truffle oil I purchased in Rome recently, but you can pick this up easily in the supermarket, and whilst it's a slightly expensive, indulgent ingredient; you only need a tiny bit to give a fantastically earthy, rich flavour.
We all enjoyed this - including my 18-month old, Bridget who is living up to my pen-name for her of Toddler Foodie.
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| Truffled Mushroom and Leek Tagliatelle |
- 250g fresh tagliatelle (can use spaghetti, linguini or any other long pasta)
- 1 tbsp olive oil
- 1 clove garlic
- 2 leeks
- 200g mushrooms (a mix is great - I used ordinary and chestnut)
- 125ml single cream
- 50g Pecorino Romano (other hard cheeses such as Parmesan, Cheddar or )
- Pinch black pepper
- Salt
- 1 tbsp truffle oil
Firstly fill the kettle and place on to boil. Now add the olive oil to a pan and place on a gentle heat.
Peel and crush the garlic and slice the leeks and add to the warming oil to gently sauté.
Slice the mushrooms and set aside for a moment. Grate the cheese and also set aside.
Once the leeks have softened; the oil will be beautifully flavoured too. Now add the mushrooms to the pan and at the same time add the boiled water to a saucepan with a pinch of salt and place the pasta in to cook. TIP: Cook for one minute less than the packet instructs and drain.
While the pasta is cooking add to the leeks and mushrooms, the cream and the Pecorino Romano and season generously.
Once the pasta has been drained, add to the pan with the mushrooms and toss to ensure all strands of tagliatelle are nicely coated in the sauce.
Now finally add the final flourish - the truffle oil - drizzle over the whole thing then mix through to ensure an even distribution. Taste to ensure you're satisfied with the flavour - if too subtle add a tiny drop more until you're happy. Enjoy!
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