Tagliarelle with Truffle Butter

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
serves 2
Level:
Easy

Ingredients
  • 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
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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    This recipe is featured in:

    Thanksgiving Entertaining