No cream. No shortcuts. Just real ingredients and classic technique.
In this video, I make creamy Italian tagliatelle using only butter, Parmigiano Reggiano, pasta water, and Fresh Truffle.
No cream needed the sauce comes together through emulsification, just like in traditional Italian pasta dishes.
Shot POV-style in a real Italian restaurant kitchen.
Location: Tuscany, Italy
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#CreamyPasta #ItalianPasta #Tagliatelle #NoCream #TrufflePasta #ButterAndCheese #ParmigianoReggiano #POVcooking #RealItalianFood #Truffle #ChefLife
47 Comments
Chef, I am sure this question was asked before, but what are the two bottles of oil on the right that you almost always use?
I'm guessing one is olive oil and the other is garlic-infused olive oil. Correct?
Could you do a panna recipe to demostrate how to cook with cream properly? Maybe funghi e panna
Simple, perfecto! 👌🏾
Of all the dishes you've made, I feel I would order this one the most. Pure comfort food.
понятно что Итальянский ресторан, но кроме паст, еще блюда бывают?
Questi video purtroppo, se durano troppo a lungo, c’è il rischio che ti fanno girare la testa, con quel movimento della telecamera sulla testa. Fanno venire un po’ il mal di mare! 😊
PS: Forse tu nel cucinare dimentichi che hai la telecamera sulla testa, perché altrimenti faresti dei movimenti meno bruschi, un po’ più soft. 😉
that big truffle costs as much as my car here in Brazil.
hahhahaha
Ciao Denis, perchè non utilizzi una spatola per raccogliere la crema rimasta nella padella? E poi le bottigliette di olio d'oliva, ti consiglierei di tenerle lontane da fonti di calore come il bollitore! Un saluto e buon lavoro😉👋
Ti ho messo 150 di Hype 💪💪
Oh I see… use a stupid amount of butter, add in MORE butter… then… add in an even more stupid amount of cheese… oh.. and the splash of pasta water. Yeah… neat "trick"!
Taglierini all'uovo, burro, tartufo (nero!) e formaggio!
hey Denis, what would you suggest using for this dish instead of truffles while cooking in the home environment?
Technique > recipes!
It's amazing what quality ingredients & a little emulsion will do! 👍 💘
Взял слил пол трюфеля на персонал (себя) ахахах)) Владелец заведения наверно счастлив)
Would you share your kitchens place? Gonna visit italia and would like to try if its nearby.
I put the cheese to my pasta same as you and it formed a lump and didnt want to desolve 😢 what I did wrong
you're an artist denis my friend! thx for the video.
No expert, but it looks like cacio e pepe by replacing pepper with truffles. Getting the cheese emulsion to work is the challenge. The chef makes it quick and easy, and doesn't turn into goo. That's why he is the expert.
I wonder if there's any vegan recipes you could do without loosing it's italian essence
Oh my sweet Lord! I must be an Carb heaven because I could eat that plate of pasta in about 4 bites. 🍝😋
what restaurant do you work at? I will be visiting a few cities in Italy soon and would love to visit and dine at your restaurant?
I want everyone to encourage me to keep creating the content I produce by following the page and reviewing the food
Всё на алюминие готовится и шкрябать его много приходится😊
I think I would rather use cream not all that butter and cheese help I am on the way to the hospital you just clogged all my arteries 😢😢😢
This is what you have to do traditionally for carbonara as well but what I dislike about this method is doing so for larger portions, you either have to separate it into smaller portions to work with, therefore taking longer cause of multiple batches and serving them at different times and temps, or struggling to work with a large batch. I mix my egg yolks(4 yolks+one regular egg with white for a runnier texture with less fat cause we have to watch our cholesterol) with my cheese, black pepper, and rendered pancetta with the fat (Guanciale is difficult to source and expensive) in a metal bowl, and temper the mixture with pasta water. Then I add hot pasta directly and mix. The carry over heat should be enough to bring the eggs to a safe temp, which we have to cause in the States the food quality control is no good, plus I use one white. If not, I pour out some of the hot water from the pasta pot and throw my metal bowl over top like a double boiler and mix until it thickens just enough. It ensures a more gentle, controlled heat so you don't overcook the sauce. Easiest way to do carbonara in larger batches.
There’s that look. There’s that sound. Thanks
Please what is that you grated could it be ? It's simple l will give it a try .
Nutmeg?
What a joke of a video 😂😂😂
Who needs cream with a sauce made with cheese and butter!
Oh, wait…
What do you add firt in boiling water!?
Sei un artista, a me piace cucinare a casa per tutti ma tu sei un mago🔥grande ispirazione e passione, grazie☀️
No cream but butter and cheese.
I miss Italy so much.
Mi viene da piangere, che meraviglia 😔💘
Can you list the ingredients please
Nice. But wouldnt kill to use a spatula. & a touch of cream wouldbe added an added layer of flavour its not just about achieving same texture as cream
Those tongs are very versatile
What's the black thing he grated into the bowl?
Buttered noodles 😃
Это бомба!
Me: Oh they use wet wipes in the kitchen???
Also me: Oh shit that's the butter 🤣
Sir, that's one big truffle. Some of us are on a budget 😂. Great video.
Thank you for teaching me how to make great pasta dishes. I’ve used your techniques, like chili flakes, and sprigs of parsley infused in olive oil. It’s delicious…But 1 thing. I wish you could post all the other ingredients you use, like types of cheese and other spices.
What tipe of cam?
Might as well put cream instead of so much butter and cheese it’ll turn out cheaper