Luxurious pasta enjoyment with the scent of fine truffles
The harmonious interplay of the finest pasta and the matching wine is a true art form that transforms an ordinary dinner into an exquisite feast. Anyone looking for the perfect balance between wine and food will find an answer at the highest culinary level in this dish. This pasta with truffle cream and parmesan impresses with its earthy elegance and a deep, almost musky aroma that immediately captivates the senses. The creamy texture of the cream sauce blends seamlessly with the tangy saltiness of the mature Parmesan, while the truffle is the undisputed star of the whole composition. It is a dish that combines artisanal simplicity with maximum luxury, achieving a depth of flavor that lingers on the palate for a long time. The quality of the ingredients is crucial here, as only first-class products create the silky mouthfeel that makes this classic so unmistakable. The earthy notes require an accompaniment that is as complex as it is subtle to complete the experience.
Ideal wine accompaniment: Chardonnay AOC Meursault (Burgundy, France)
A Chardonnay from the Meursault appellation in Burgundy is the ultimate accompaniment for this truffle pasta. This wine is world-famous for its combination of power, smoothness and a lively mineral freshness. The nose often reveals notes of roasted nuts, fresh butter and ripe yellow fruit, which correspond excellently with the creaminess of the cream sauce and the parmesan. As Meursault wines are often matured in oak barrels, they have a fine vanilla spice and subtle roasted aromas that wonderfully underline the earthy characteristics of the truffle. Despite its richness, the wine has a precise acidity structure that elegantly balances the fat of the cream and refreshes the palate after every mouthful. The dense mouthfeel of the Chardonnay easily stands up to the intense aroma of the crustacean without overpowering it. The result is a symbiosis in which the nutty aspects of the wine and the spicy notes of the cheese merge into a new, complex entity that elevates the luxurious character of the entire dish to a new level.
Further wine recommendations for this dish
Barolo DOCG (Piedmont, Italy)
A Barolo from Piedmont is a bold but classic accompaniment for truffle dishes, as both come from the same region and have a natural affinity for each other. The pronounced tannins and high acidity of the Nebbiolo wine literally cut through the richness of the truffle cream, creating an impressive structure on the palate. With its characteristic aromas of dried roses, tar and forest floor, the Barolo directly picks up on the earthy aspects of the truffle. It is a combination for connoisseurs who love the interplay between powerful wine accompaniment and intense food. The complexity of the wine ensures that it can hold its own alongside the dominant Parmesan, while the mineral depth grounds the entire taste experience and ensures a long, harmonious finish that perfectly complements the savory nuances of the pasta.
Chardonnay Leithaberg DAC (Burgenland, Austria)
This Austrian Chardonnay from the Leitha Mountains has a fascinating limestone minerality that perfectly complements the salty notes of the Parmesan. Due to the cool climate and chalky soils, the wine retains enormous tension and a fine, cool fruit that forms a delightful contrast to the warm, creamy sauce. Maturation on the fine lees gives the wine a delicate melting texture and a nutty spiciness that picks up on the aromas of mushroom duxelles and truffles. It is very precise and elegant on the palate, without the opulence of an overseas chardonnay. This clarity helps to better emphasize the individual components of the dish. The harmonious integration of the wood provides additional depth, giving the dish a noble structure and underlining the sophisticated character of the lobster or fine pasta.
Weißer Burgunder Pfalz QbA (Pfalz, Germany)
A high-quality Pinot Blanc from the Palatinate offers a particularly elegant and accessible accompaniment that impresses with its fine creaminess and moderate acidity. The aromas of yellow stone fruit and a delicate almond note blend smoothly into the taste of the truffle cream. This wine is less opulent than a Chardonnay from Burgundy, but impresses with its delicate style and silky texture that caresses the palate. It gives the truffle enough room to develop its full aromatic effect without suppressing it with too much oak spice. This Pinot Blanc is an excellent choice, especially for connoisseurs looking for a harmonious and less demanding wine pairing. The balance between fruit and body makes it a versatile partner that gently softens the spiciness of the Parmesan and ensures a very round drinking flow.
Rioja Blanc DOCa (Rioja, Spain)
A white Rioja, matured in the traditional style with some use of wood, brings a fascinating oxidative note and enormous aromatic complexity. The Viura grape variety develops nuances of dried fruit, honey and roasted nuts as it matures in the barrel, which form a spectacular combination with the umami flavor of Parmesan and truffle. The light golden color of the wine already reflects its intensity. On the palate, it has an impressive fullness and a well-integrated acidity that stands up to the heavy cream sauce. This Spanish specialty is an insider tip for anyone looking for an unusual but highly harmonious wine accompaniment. The smoky undertones of the wine harmonize excellently with the earthiness of the truffles, resulting in a very dense and lasting taste experience that remains in the memory.
Chardonnay Russian River Valley AVA (California, USA)
A Chardonnay from California’s Russian River Valley is the answer for lovers of opulence and creamy texture. Due to the cool Pacific fog, the grapes here ripen slowly and develop an intense fruit aroma paired with a surprising freshness. The wine often has pronounced buttery notes and aromas of tropical fruit, which blend wonderfully with the truffle cream. The powerful structure and voluminous body of the wine easily stand up to the intensity of the Parmesan and provide a very full mouthfeel. It is a modern, powerful accompaniment that celebrates the luxurious aspect of the dish. The fine vanilla from the barrique ageing flatters the palate and provides a warm frame for the earthy truffle notes. A wine that shows presence and charges the dish with a sunny energy that makes for a very sumptuous and satisfying dining experience.
The recipe:
Pasta with truffle cream & parmesan
Cooking utensils
- 1 Large pasta pot
- 1 Deep frying pan or sauté pan
- 1 Fine cheese grater (Microplane)
- 1 Truffle slicer
Ingredients
For the pasta and sauce
- 250 g fresh fettuccine or tagliatelle
- 200 ml Cream at least 30 % fat
- 50 g freshly grated Parmesan cheese Matured for at least 24 months
- 1 Small shallot finely diced
- 1 Tbsp butter
- 50 ml Poultry or vegetable stock
For the truffle finish
- 20 g fresh black truffle or high-quality truffle oil as a substitute
- Sea salt
- White pepper from the mill
- Some fresh parsley optional
Preparation
Preparing the base
- Sauté the diced shallots in the butter over a medium heat until translucent, without letting them take on any color. Deglaze with the stock and reduce briefly. Add the cream and reduce by about a third over a low heat until a slightly creamy consistency is achieved.
Cook pasta
- Cook the pasta in plenty of salted water until al dente. Set aside about a ladleful of the pasta water before draining to thicken the sauce later.
Finish the sauce
- Stir the freshly grated Parmesan into the cream sauce until it has completely melted. Season carefully with salt and white pepper. Finely grate or chop most of the truffle into the sauce to release the flavor.
Sideboards
- Add the drained pasta directly to the sauce in the pan. Toss everything well and add a little pasta water if necessary so that the sauce coats the pasta perfectly. Serve on warmed plates and finely slice the remaining truffle on top.
Recommended side dishes
- A small rocket salad with pine nuts
- Wafer-thin slices of beef carpaccio
- Fresh, light-colored ciabatta
