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Tagliatelles with Wisconsin Parmesan-Clove Emulsion and Black Truffles

Tagliatelles with Wisconsin Parmesan-Clove Emulsion and Black Truffles

Courtesy of Wisconsin Milk Marketing Board 12 Servings • 15 Min. Prep Time • 1 Hr. Cook Time
Ingredients
Sauce:
6 whole cloves
2 cloves garlic
6 allspice berries
2 sprigs Italian flat leaf parsley
2 qt. chicken stock
1 lb. butter
2 oz. (approx. 1/4 c.) extra virgin olive oil
salt to taste
pepper to taste

Pasta:
2 lb. fresh tagliatelle pasta
20 slices bacon, cooked until crisp and minced
2 lb. Wisconsin Parmesan cheese, finely grated and divided
Parmesan shavings, optional
1 black truffle, thinly sliced
1 c. chives, finely chopped
12 sprigs chervil for garnish

Directions:

Sauce:

1. Combine cloves, garlic, allspice and parsley in a cheesecloth sachet. Bruise spices and garlic to release flavor. Bring to boil with chicken broth. Boil for one hour, until reduced by half.

2. Remove herb sachet from broth. Place broth in a blender. Add butter and olive oil. Whip on high for 1 min. Season with salt and pepper.

Pasta:

1. Cook pasta al dente in boiling water. Drain. In a sauté pan, heat the pasta and bacon with 1/2 the sauce and 1/2 Parmesan cheese.

Final Preparation:

1. Divide the remaining sauce among 12 pasta bowls. Place 1/12 of the pasta-bacon mixture on top of the sauce. If desired, place Parmesan shavings on the sauce. Top each with portion of remaining grated Parmesan cheese, truffle slices, chives and chervil. Serve immediately.

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