Photo: Tagliarelle with Truffle Butter Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 97 reviews
By Missbitsy
CT
on May 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OMG...this is sooooo good and so simple!!
Try it , you definitely will like it.
By PicNic by Nicole
Hong Kong
on January 16, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ahhhhhhmazing. (as stated in below review
My suggestions:
1. Use white truffle butter, not oil
2. Stick with white, not black, truffle
3. Definitely use Cipriani pasta if you can find it - it's the best!
4. Make sure you have everything ready to go because, as Ina says, the Cipriani shouldn't be cooked for a hair over 3 minutes
5. Warm pasta bowls in oven. Especially important as I find this type of pasta doesn't stay warm long - and this is the type of meal to luxuriate over, not rush
6. It's extremely decadent (and I don't shy away from rich food. I made this for just myself so I halved the recipe - still had two full meals for myself. It was actually great warmed up gently for lunch the next day!
7. Tastes amazing with a glass of chilled champagne or wine, and really nothing else is necesary!
Definitely try this recipe out and enjoy! I hope you love it as much as I do :
By JWilliams423
Encinitas, CA
on January 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was delicious! I too had a difficult time finding the truffle butter but found truffle oil and used that with unsalted butter. Paired this for a NYE dinner with her Scallops Provencal-each very flavorful on their own but together made an elegant (easy holiday dish. Thank you Ina!
Read all 97 reviews