Hannah's Black Truffle Pasta

by Brian Kelly
(Waterford, Ireland)

Direct from Ireland, Hannah's black truffle pasta...

Serves 2 - Daddy and Hannah


1 large red chili
2 cloves garlic
2 shallots
Handful of roasted salted cashew nuts
50g/1.75oz of sliced black truffles
Extra virgin olive oil
Fresh tagliatelle pasta (200-250g/7-9oz)

- Finely chop the chili, garlic and shallots.

Melt a knob of butter in a saucepan. Add some olive oil to stop it burning.

- On a low heat cook the chili, garlic and shallots for a couple of minutes.

- Add the truffles to heat them through. Add extra olive oil depending on preferred taste.

- In parallel cook fresh tagliatelle for 3 minutes.

- Add the truffle mixture to the taglielle and sprinkle the cashew nuts on top.

Our friend Alicia claimed that the cashew nuts accentuated the nuttiness of the truffles, but that sounds like something a food critic would say.

We ate it all before we remembered to take a photo. Will send a photo next time we make it, although need to take a trip to Santa Pollenta cafe in Morges, Switzerland to buy the truffles first!

Comments for Hannah's Black Truffle Pasta

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Mar 29, 2010
Thanks Brian!
by: Matt - Pasta Recipes Made Easy

Or should that be Hannah? ;-)

Really appreciate you taking the time to submit this truffle pasta recipe.

And I guess, seen as I live so close to your favorite truffle supplier, I've really no excuse not to try this high-fallutin' dish!


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