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!!
Photo from The Food Network
Total Time: 30 min | Prep 20 min | Cook 10 min
Yield: Serves 2
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- Freshly ground black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
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.