Tagliatelle with truffles and walnut

If there’s one thing that makes me get excited about winter, it’s truffles. I love their earthy smell, the umami hit they bring to a dish and the fact that a little goes a long way. I made this tagliatelle with truffle and walnut for Prahran Market.


125gm toasted walnuts

1 clove garlic

20gm butter

1/3 cup extra virgin olive oil

1/3 cup thickened cream

1/3 cup flat leaf parsley

20 gm black truffle

240 gm tagliatelle pasta



  1. Set aside 1 tblsp walnut pieces. Place the rest of the walnuts along with the garlic, butter, and parsley into a food processor. Turn on and slowly add olive oil until a paste forms.
  2. Remove from food processor, season to taste with salt and pepper and stir in cream.
  3. Cook pasta in a large pot of salted boiling water according to instructions. Drain and return to saucepan. Add walnut sauce and stir through over a low heat.
  4. Grate a little truffle into the pasta and stir through. Slice the remainder with a mandolin.
  5. Spoon your tagliatelle with walnut sauce and black truffle into serving bowls, top with remaining walnuts and truffle slices.
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