For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam.
- 1 (1-oz.) black truffle
- 3 cups heavy cream
- 8 tbsp. unsalted butter
- 4 oz. chanterelle mushrooms, halved
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 tsp. minced thyme
- 1 lb. dried tagliatelle
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup grated parmesan
- 1⁄4 tsp. dried lavender
- 3 oz. watercress, trimmed
- Grated Pecorino Romano, for garnish
Mince one-third of truffle; stir into cream. Cover and chill 6 hours.
Melt butter in a 12″ skillet over medium-high. Cook mushrooms and garlic until golden, 6-8 minutes. Add wine and thyme; cook 8 minutes. Add reserved truffle cream; simmer until thickened, 10-12 minutes. Cook tagliatelle in salted boiling water until al dente, about 7 minutes. Drain pasta; add to skillet. Add parmesan, lavender, salt, and pepper; toss to coat. Garnish with watercress and Pecorino Romano; shave remaining truffle over the top.