Tagliarelle with Truffle Butter

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This pasta dish is amazing! Made it for dinner today with a king crab leg. I melted some butter for the crab but didn't use any of it. The flavor of the pasta with the crab was all that was needed.

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OMG...this is sooooo good and so simple!!
Try it , you definitely will like it.

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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 :

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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!

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Loved this! I added a tsp of truffle paste which gave it a nice burst of truffle

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I absolutely loved this dish! It definitely has a restaurant quality taste. However, the truffle butter was hard to find so I ended up using truffle oil and a half stick of butter to improvise. It still came out amazing!

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Delish as usual for Ina. Altho you can certainly avoid the cream and use the pasta water with the truffle butter (I used whipped which makes this decadent dish, dare I say it, relatively light on calories!

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Tasted like a restaurant quality dish. I doubled the 'overall' recipe but stretched the truffle butter (4oz, over 1 lb of pasta, to serve 4 people. And it was still amazing.

Change-ups - All I could find was Black Truffle butter, but the black shavings added a sort of attractive speckle against the pale pasta, so I liked that. Also, I salted the pasta water more generously - too generously actually - had to rinse the pasta to ensure not overly salty in the end state, and used very little salt in the cream/truffle sauce. Added extra black pepper.

The dish was not creamy, or Alfedo-esque. It was just moist and delectable. Very yummy.

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My expectations were waaay to high for this dish to ever live up to. Ina said in an interview that this was her favorite dish to make. Ina's favorite? I went out got the ingredients just for this dish and made it.

On the plus side, the dish is SO EASY to make. Takes two seconds. Also the ingredients were so cheap, about $7.50 and this can serve multiple people.

On the negative side, the dish is basically a simple fettuccine alfredo. Ina has made plenty of dishes that are loads more mouthwatering than this dish.

But if you want easy quick cheap and simple, you will love this one. If you want to make something to impress guests...I recommend Ina's kitchen clambake.mmm

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Love, love, love this recipe. A must try if you are a truffle fan. I don't always have chives on hand so I have used thinnly sliced green onions on several occasions as well. Delicious!