Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my truffle pasta recipe in this article.
The recipe is a homage, a wonderful memory of my time at the star restaurant Tantris.
The pasta in a creamy truffle sauce was served with lobster .
My simple version is very easy with shrimp.
Follow the detailed step-by-step instructions here and enjoy a wonderful dish.
I wish you good luck!
Table of Contents
1. Recipe Truffle Pasta
You can get almost all ingredients for truffle pasta in the supermarket.
Only the chervil and the white truffle are rare 🙂
You can use small sprigs of parsley instead of chervil.
I replace the expensive white truffle with high-quality truffle oil.
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You can use the comment function at the bottom of this page to send me friendly kitchen gossip or your cooking questions.
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Prepared, refined, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing pasta with truffle cream sauce.
|400||ml||fish stock (vegetable broth or chicken broth)|
|30||ml||dry white wine (or Noilly Prat)|
|4||Pinches||black ground pepper|
|1||Pinches||brown cane sugar|
|4||tbsp||white truffle oil|
|some||truffle fresh (Optional: Alba white truffle)|
Put the cold stock in a tall saucepan.
Supplement the cold stock with cold cream and white wine or Noilly Prat
Supplement the cold cream sauce with cornstarch.
Season the sauce with salt, pepper, sugar, nutmeg and cayenne pepper.
Bring the cream sauce to the boil while stirring with a whisk and wait for it to thicken.
Season the sauce again and let it simmer for 10 minutes over a reduced heat.
Thaw the shrimp in cold water and drain in a colander.
Cook the pasta in plenty of salted water until al dente.
Fry the drained shrimp in a pan.
Turn the shrimp and finish frying.
Season the shrimp with salt and pepper and glaze with a little butter next to the heat source.
Boil the sauce, add the truffle oil and some of the cold butter.
Mix the white truffle sauce with the hand blender until fluffy.
Check the cooked noodles.
Drain the tagliatelle, cooked al dente, into a sieve and quickly shake dry.
Toss the pasta in a saucepan with some truffle cream sauce.
Turn the noodles up with a meat fork and place in the middle of a warmed plate.
Use the remaining cold butter to mount the truffle cream sauce and create plenty of foam.
Arrange the hot prawns on the truffle pasta.
Spread the frothy sauce over the prepared pasta.
Add chervil as decoration.
Serve the truffle pasta quickly and optionally add white Alba truffle.
2. Calories And Nutritional Values
The calculated truffle pasta calories for two servings can be found in the table below:
3. FAQ Truffle Pasta
The most frequently asked questions about the creamy truffle pasta are summarized below:
What sauce to truffle pasta?
You can make truffle pasta with nut butter and freshly shaved white truffles.
Alternatively, as a cook, I recommend you use a creamy truffle sauce, which I describe in the recipe.
How to make a creamy truffle sauce?
Use a strong vegetable stock, chicken stock or fish stock as a base.
Add Noilly Prat, dry white wine or champagne to the broth.
Bring the broth to a boil and add cream. Season to taste with salt, pepper, sugar, nutmeg and cayenne pepper.
Bind the sauce base with starch and refine with truffle oil.
Mix the cooked pasta with in part of the sauce and arrange on hot plates.
Blend the remaining truffle sauce and add to the pasta.
Serve quickly decorated with chervil and, if available, with fresh and thinly shaved truffle slices.
How do I make Schuhbeck Truffle Spaghetti?
Alfons Schuhbeck describes in his cookbook “Meine Klassiker” a “Getrüffeltes Nudelgangerl” from the Parmesan loaf.
I describe here a simple variant of preparation without Parmesan loaf, ginger and garlic.
Finely diced zucchini and halved tomatoes marinate with salt, pepper and sugar and cook in the oven at 180°C for 15 minutes.
Cook the pasta and put about 100 ml of the pasta water in an extra pot.
Season the set aside pasta water with pepper, sugar and cayenne pepper and mix with some butter.
Add the pickled black truffle water to the pasta water, add some finely grated Parmesan cheese.
Drain the pasta, mix with the prepared pasta water and serve.
Add the vegetables from the oven to the pasta and serve decorated with Parmesan cheese and black truffle slices.
How does a chef make quick truffle spaghetti?
Boil the pasta and remove some pasta water.
Heat the pasta water with mascarpone and season with salt, pepper, a little sugar, cayenne pepper and nutmeg.
Add truffle oil to the mascarpone sauce and toss the pasta in it.
Serve quickly and enjoy!
Why do you recommend thickening the cream truffle sauce with cornstarch?
The creamy truffle cream sauce needs binding so that the sauce sticks to the pasta.
A sauce that is too thin without binding will not adhere to the pasta.
How can I replace the taste of fresh truffle?
Real truffle can only be replaced by truffle oil.
I recommend high-quality white truffle oil from France or Italy for pasta.
4. Story About the Truffle Pasta
I ate my first really good truffle pasta in 1995 at Tantris in Munich.
A plate of the sumptuous noodles was overcooked and we were able to taste the delicious dish.
A sauce always tastes a little different out of the pot than on the plate.
The skilled cook has the gift of bringing all the components of a dish to the plate in perfect harmony.
For me, the homemade tantris noodles were already a legend.
The recipe could not be found in any cookbook and it consisted of lots of eggs, egg yolks, a little flour and a special durum wheat semolina.
At Heinz Winkler, I kneaded this pasta dough recipe together with another apprentice over many days, formed it and refined it into fine pasta.
Star chef Heinz Winkler always insisted on fresh pasta.
The noodles were only allowed to lie fully formed for 1-2 hours in order to correspond to the quality of the 3-star kitchen.
Noodles that had passed this time were cooked for the staff.
Incidentally, that was a time when supermarkets almost exclusively sold German pasta products.
At that time, we could only buy fine handmade pasta from Italy in selected delicatessens or directly in Italy.
At Tantris, the fresh, wide noodles were cooked to perfection and then tossed in a creamy truffle sauce.
The flavorfully enriched noodles were fluffed up with a meat fork and placed on an oval plate.
Heated lobster pieces from the pan and the foamed sauce complemented and served decorated with chervil.
Truffles were available at the table on request. With white velvet gloves, the precisely weighed white truffle of the highest quality was applied in wafer-thin slices.
It was a dreamy and perfect dish.
Unfortunately it is missing in the Tantris cookbook, a circumstance that I find very sad.
To be honest, it was my favorite dish.
I ate it again a few years later as a guest.
Today I cook the truffle pasta when friends visit me.
So far everyone has raved about this dish.
I usually swap out the lobster for shrimp, which are easier to come by.
I hope you like the dish as well. Write me!
5. Matching Recipe Ideas
Comments, Cooking Questions and Answers
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