Black Truffle Tagliatelle with Sautéed Field Mushrooms

Preparation: 10 minutes / Cooking: 20-25 minutes


    • 2 shallots, fine diced
    • 5 free range large egg yolks, white discarded
    • Single cream
    • TruffleHunter Black Truffle Tagliatelle
    • 1 tsp (to taste) salt (salt and ground black pepper)
    • 1 tsp olive oil
    • Field mushrooms, sliced
    • TruffleHunter Black Truffle Cheddar, grated


  1. Set two pans of water to boil. Into one, put 1tsp of table salt, reduce the heat on the pan with no salt to a simmer.
  2. Place the egg yolks, the double cream, the seasoning in a heat proof bowl (preferably glass) that will fit over the pan of water with no salt in, without touching the surface of the water.
  3. Put TruffleHunter Black Truffle Tagliatelle in the salted pan and cook until al dente. Once cooked, drain and leave to steam dry.
  4. Sauté the shallot and field mushroom together over a medium heat in the olive oil
  5. Whilst they are sautéing, place the heat proof bowl over the simmering pan with no salt in it (ensuring no part of the bowl touches the surface of the water). Whisk continuously, quickly and vigorously.
  6. Once the sauce is finished (has thickened to the consistency of a runny custard), stir through the grated TruffleHunter Black Truffle Cheddar, reserving a little for dressing
  7. Add the tagliatelle and the sautéed mushroom and shallots to the sauce. Serve whilst hot with fresh buttered bread.