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Tagliarelle with Truffle Butter Recipe

Tagliarelle with Truffle Butter

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Average Rating:

Total Reviews: 97

Showing 81-90 of 97

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  • on December 22, 2009

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    you can find it here if not in your local speciality store

    http://www.taylorsmarket.com/mm5/merchant.mvc?Screen=PROD&Store_Code=TM&Product_Code=CTTEXTEP&Category_Code=

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  • on December 21, 2009

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    Just a heads up. You can find the truffle butter at ShopRite next to the cheese or meats. Going to make this tonight for dinner and I'm very excited!

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  • on December 18, 2009

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    It cost me $14.99 for the truffle butter at whole foods in Orlando. I would like to know where Ina shops to get it for $6.00!

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  • on December 16, 2009

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    Charlene,

    Yes, the standard for pasta is 1/4 pound per person. This is a rich sauce, so that should be ample.

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  • on December 16, 2009

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    The recipe states the package of 8.82 oz serves 2. Those of you that have made this do you agree. I am serving four people this holiday dinner. Do I need to double the pasta to two boxes??? Can anyone out there help?

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  • on December 14, 2009

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    This pasta was truely one of the yummiest dishes I have ever made. Talk about comfort food! It was extremely fast and easy and paired well with steak. I found the pasta and truffle butter at Fresh Market. I will add these two items to my pantry staples list for the future when I need an easy but delicious dinner idea.

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  • on December 13, 2009

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    I have been really getting into the Truffle taste lately and this recipe hit the spot. I did not have the right pasta so I used linguini. I wish I had cooked a couple of minutes longer to be honest. Or I will use the right kind next time. I only paid $7 for my truffle butter at whole foods. I am in Texas so maybe that is why. I felt it needed quite a bit of salt and a bit more pepper. I will also try with another cheese to see if I can get it creamier. For those that enjoy this flavor, I HIGHLY recommend a Truffled Goat Cheese that I have been using from whole foods. I put it on thin sourdough or waffers for a dessert or snack. so good.

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  • on December 13, 2009

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    http://www.biggirlssmallkitchen.com/

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  • on December 13, 2009

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    So Decadent! Can't wait to try it!

    I didn't catch the entire show - who was the food blogger that was on the show?

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  • on December 09, 2009

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    Love this recipe. If you can't find truffle butter, make your own, based on the ingredients on the D'Artagnan truffle butter container: in food processor mix room temp salted butter with truffle oil, minced rehydrated porcini mushrooms, and a splash of soy sauce. If you can't find truffle oil, increase the shrooms if you don't mind the extra dark specks in your butter. You're looking for a very strong mushroomy flavor. I keep leftovers in the freezer and add to risotto, or spread on room temp crostini and serve with bubbly as an appetizer:

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