Tagliatelle & black truffle cream sauce . . .

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.


Yield: serves 6


1 (1-oz.) black truffle, preferably from Oregon

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.