Here at Holm Oak we love adding truffle shavings to our pasta and what better way of supporting local producer Tasmanian Truffles. This recipe inspired by Jacqui Debono is a quick and easy way of putting dinner on the table if you are lost on what to cook. Be sure to serve this delicious dish with a glass of Holm Oak 2019 Pinot Noir.



  • 400 g tagliolini pasta, you can also use tagliatelle
  • 1-2 black truffle
  • 300 g taleggio cheese, you can also use fontina, brie or robiola
  • 200 ml fresh cream
  • 50 g parmesan cheese, grated
  • salt for pasta and to taste
  • black pepper to taste
  • 1 knob butter



  1. Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
  2. Cut the taleggio into small pieces and melt it in a pan with a knob of butter and the cream. Stir continuously. As soon as the sauce has become creamy, season with salt and pepper.
  3. Cook the pasta al dente according to the instructions on the packet, drain and add to the pan with the cheese sauce. (My fresh tagliolini from Giovanni Rana took 1 minute!)
  4. Serve immediately with shavings of black truffle and a sprinkle of grated Parmesan.


Serves 4.

Image source: Tasmanian Truffles

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