Recipe: Trellis Restaurant’s Oregon White Wine & Truffle Tagliatelle

February 3, 2025·Recipes + Pairings·3 min·

Executive Chef Joe Jackson highlights the highly sought-after ingredient of the season–Oregon truffles-in this exquisite pasta recipe that will have your guests raving. Serves two as a main or three as a side.

INGREDIENTS:

6 ounces dried Tagliatelle pasta
4 tablespoons unsalted butter
4 medium-sized Oregon white truffles
1 large shallot, minced
1/2 cup sliced leeks
1 cup sliced oyster mushrooms or local wild variety (delicate, avoid dense ones like lobster)
4 cloves garlic, minced or crushed
1/2 cup Oregon Chardonnay
1 cup veggie or chicken stock
2/3 cup heavy cream
1/2 lemon, squeezed
Handful baby or wild arugula
Pecorino or Parmesan cheese, freshly grated
Salt + pepper
Olive oil

INSTRUCTIONS:

Bring a pot of salted water to a boil for the pasta.
Melt the butter in a 10 or 12-inch sauté pan over medium heat. Thinly shave 2 of the truffles into the butter.
After a minute, add the mushrooms, leeks, shallots, and garlic. Increase heat to medium-high. Sauté, stirring occasionally, for 3-4 minutes until slightly colored but not burnt.
Deglaze with Chardonnay. Let cook off for a minute.
Add cream and stock. The liquid should almost cover the ingredients. Cook uncovered until the sauce reduces and thickens.
While reducing, squeeze the lemon half into the sauce (avoid seeds). Season with salt and pepper. Stir.
Cook pasta al dente. Retain 1/4 cup pasta water.
Once the sauce has thickened, add the cooked pasta and a small amount of pasta water. Toss/stir together, continuing to reduce for a couple of minutes.
Taste and adjust seasoning.
Plate the pasta. Top with arugula, Pecorino or Parmesan, and thinly shave the remaining truffles over the pasta. Drizzle with olive oil and serve.
Optional: For extra truffle flavor, add more truffle shavings to the butter at the start, use truffle salt, or finish with truffle oil.

PAIRINGS:

Wine Characteristics – Rich, creamy pasta dishes like Truffle Tagliatelle call for wines that balance decadence with freshness. Look for wines that offer bright acidity, layered complexity, and a hint of minerality to cut through the creaminess while complementing the earthy, aromatic notes of truffles.

2023 Domaine Drouhin, ‘Arthur’ Dundee Hills Chardonnay – This beautifully crafted Chardonnay is a stunning pairing for Truffle Tagliatelle. With vibrant notes of orange orchard, lemon, green apple, and baking spice, it elevates the earthy richness of Oregon truffles. The wine’s delightful minerality and long, elegant finish complement the creamy sauce, creating a harmonious balance with each bite.
2021 Stoller Family Estate, Reserve Chardonnay – offers a luxurious mouthfeel with flavors of ripe stone fruits, Meyer lemon, and a touch of vanilla oak. Its bright acidity cuts through the richness of the pasta, while subtle notes of toasted almond and spice enhance the earthy truffles. A perfect pairing for a comforting yet elevated dining experience.
2022 Holloran, Eola-Amity Sauvignon Blanc – a refreshing and unexpected pairing to Truffle Tagliatelle. Bursting with citrus, green pear, and hints of white florals, its zippy acidity and crisp minerality provide a vibrant contrast to the dish’s creamy texture. The delicate herbal undertones of the wine highlight the truffles’ complexity, making for a lighter, palate-refreshing option.Recipe: Trellis Restaurant’s Oregon White Wine & Truffle Tagliatelle