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Recipe by Emporion
Tagliatelle with White Truffle are a delicious and refined dish typical of Italian cuisine. Fresh pasta is enriched with precious white truffle, which gives it an intense aroma and a unique flavor. Butter and garlic are used to create a light and tasty sauce, while béchamel sauce and egg yolk add creaminess to the dish. Grated Parmigiano cheese adds that extra touch of flavor. Tagliatelle with White Truffle are a perfect first course for special occasions or to delight your guests.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: In a frying pan, sauté the garlic and a sprig of rosemary in the butter, then remove them
Step 2 of 6: Boil and drain the tagliatelle, then flavor them in the pan
Step 3 of 6: Bind the béchamel sauce with the egg yolk beaten with salt and pepper
Step 4 of 6: Add it to the tagliatelle, add the truffle in slivers, and sprinkle with grated cheese
Step 5 of 6: Mix gently
Step 6 of 6: Transfer everything to a buttered baking dish, dot with little knobs of butter, and bake in a hot oven for about ten minutes
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving169 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,743 kJ417 kcal | 1,033 kJ247 kcal |
| Fat | 19.95 g | 11.82 g |
| of which saturated fatty acids | 10.11 g | 5.99 g |
| Carbohydrates | 44.63 g | 26.45 g |
| of which sugars | 2.65 g | 1.57 g |
| Fibre | 3.12 g | 1.85 g |
| Protein | 12.86 g | 7.62 g |
| Salt | 0.51 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
