Tagliatelle with Tartufata Truffle Sauce and Mushrooms

Tagliatelle pasta is as delicious as it is easy to make. With our Tartufata Truffle Sauce, your pasta will have a whole new level of scrumptious flavor!

Makes 4 Servings


  •  1 ounce of dried porcini mushrooms
  •  1 tablespoon olive oil
  •  4 tablespoons of White Tartufata Truffle Sauce
  •  1 shallot, finely chopped
  •  1 pound (about 450 grams) porcini mushrooms, thinly sliced
  •  Freshly ground black pepper
  •  Pinch of Black Truffle Sea Salt
  •  1/2 cup (120 ml) dry white wine 
  •  1 pound (about 450 grams) fresh tagliatelle or another pasta of your choice
  •  Fresh parsley, finely chopped
  •  1 tablespoon Parmesan cheese, freshly grated


  1. In a pot add 1 cup of water and the dried mushrooms. Bring the pot to a boil. Turn off the heat and let the mushrooms sit in the water for about 5 minutes.
  2. Once the porcini mushrooms have thoroughly soaked, remove the mushrooms and pour the water through a sieve to get rid of any leftover grit. Save the liquid (which will now be used as the stock) and the mushrooms and set aside.
  3. In a large sauté pan heat up the olive oil over medium heat. Add the shallot and sauté until slightly browned.
  4. Add in the thinly sliced porcini mushrooms and cook until they have browned. If you noticed that the mushrooms absorbed the oil, add in another tablespoon of olive oil.
  5. Add in preferred amount of freshly ground black pepper and a small pinch of Truffle Sea Salt.
  6. Remove the pan from the heat and add the wine and scrape any bits that are stuck to the pan.
  7. Add in the White Tartufata Truffle Sauce to the pan and mix together. Cook for 1 minute.
  8. Return the sauté pan from the heat and cook for about 2 minutes or until the wine has reduced slightly.
  9. Add in 1/2 cup of the mushroom liquid from steps 1-3, the soaked (dried) mushrooms. Turn up the heat to high and simmer until it has reduced slightly. 
  10. Bring a large pot of water to a boil and cook for 2-3 minutes for fresh pasta or according to the package directions for dried pasta.
  11. Add in the parsley and parmesan cheese to the mushroom mixture, mix together with the pasta and serve with freshly grated parmesan cheese.