Lone Linguine with White Truffle
Show: Nigella Kitchen
Episode: Kitchen Tourist
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Average Rating:
Total Reviews: 6
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By kcremeans10_9995867
Pearl River, NY
on July 21, 2012
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I didn't love this as much as everyone else seemed to. I thought it was just ok. In its defence I may have added too much of the cooking water because it seemed a bit thin. My review is based on the flavors and not the texture/consistency, but I don't know if the taste would've been vastly improved by using less cooking water.
By jbirchfield
Atlanta, GA
on May 02, 2011
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Hands down the best pasta recipe. The flavors are subtle but complex and the ease of this dish only enhances its appeal. Nigella is too often overlooked in American kitchens, however her vast knowledge of cooking on both sides of the pond put her in a position that few others can reach.
By kathryndonald_7...
natick, MA
on March 27, 2011
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Lovely and easy to make. I am not sure why you keep a half cup of the pasta water and then use only a tablespoon - that part caught me out and I added too much. Even so the recipe is resilient and it was still silky and creamy. The truffle and white pepper are such a wonderful savory combination. I would make it again and it literally took 15 minutes to make (9 of which you are waiting for the pasta to cook. Could not be easier. I used heavy cream and it was fine.
By a_wilde
London
on December 29, 2010
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Correct, double cream is heavy (whipping cream. Just a British cooking term (gorgeous recipe, by the way.
By coast0385
Dallas,Tx
on October 28, 2010
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Oh wow, I made this the other day. It was AMAZING. So creamy!!! For those who asked about double cream it is heavy cream. and i couldnt find white truffle oil so I substituted it with olive oil. Every one should try this recipe!!!!
By MichelleinATL
on October 27, 2010
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Does anyone know what she means by double cream? Does that just mean heavy cream?