Wednesday Gourmet: Tagliarelle with Truffle Butter

Truffles, truffles, I love truffles.   That earthy, woody flavor…makes my mouth water.  I’ve actually never cooked with them before.  It’s a little intimidating, so I’m going to start small…with truffle butter.  This recipe from the Barefoot Contessa averages 5 stars out of 89 reviews.  It seems like a great way for the beginner chef to test an easy, yet elegant, recipe.  Try it and let me know how it turns out!!

Tagliarelle with Truffle Butter


Photo from The Food Network

Total Time: 30 min | Prep 20 min | Cook 10 min
Yield: Serves 2

Ingredients

Directions

  • Add 1 tablespoon salt to a large pot of water and bring to a boil.

  • Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

  • Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

  • Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

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