Truffle tagliatelle with cardoncelli and lobster

250 g Tagliatelle with truffle “Aldo's Pasta”

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For 4 people


  • 300 g lobster bisque
  •  2 pcs of 400 g each lobster (live)
  •  50 g EVO oil
  •  30 g shallots
  •  20 g spring onion
  •  5 g ripened garlic
  •  80 g bacon into strips
  •  80 g lard with herbs (in julienne strips)
  •  200 g cardoncelli mushrooms






15 Minutes


4 Guests


Bring the water to a boil in a large pot. Boil the body of the lobster for 6 minutes and the claws for 3 minutes. Break the carapace and keep the pulp aside. Cut the cardoncelli mushrooms into wedges. Cut the shallot and spring onion into brunoise. Heat a drizzle of oil in a pan with the shallot, spring onion, garlic and julienned lard. Let it dry on a moderate flame. Add the mushrooms with a pinch of salt and pepper. Gently brown the mushrooms without burning them. Reduce the lobster bisque to concentrate the flavours. Gently let the crustacean pulp cool in the reduced bisque. Once the bisque has been reduced, emulsify it with the extra virgin olive oil. Roast the guanciale in the pan until it is crispy. Dry it on absorbent paper to remove excess fat. Cook the tagliatelle in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary.

Present the noodles in individual plates. Place a piece of tail and a claw of the lobster on each portion. Complete with the reduced bisque and the crispy guanciale.

Chef Giorgio Nardelli

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