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White Truffle Pasta_SAC (5)Extravagance at its best – that’s what this dish is! Truffles are one of the most expensive ingredients per ounce – and for Christmas my little brother Alec bought my mom, my older brother, and myself white truffle butter, black truffle butter, and duck fat! Talk about excess! Love it…..

This dish is incredibly simple and truly allows the intense flavor of the white truffle to shine through. Oh, and the recipe also has heavy cream and parmesan – not bad….not bad at all. I am making sure to get this recipe in before January 1 when I start my resolutions…..

Alrighty….moving on…..first things first, this is what you’ll need: spaghetti noodles, white truffle butter, parmesan cheese, heavy cream, garlic powder, chili flakes, and salt and pepper.White Truffle Pasta_SAC (1)

This recipe is adapted from Ina – http://www.foodnetwork.com/recipes/ina-garten/tagliarelle-with-truffle-butter-recipe/index.html – really the only adaptations are that I substituted spaghetti noodles b/c I couldn’t find the tagliarelle noodles she used – and I increased the amounts of everything else and added in garlic powder and chili flakes.

Cook the pasta per box instructions – while that is cooking – in a large sauté pan, heat the cream over medium heat until it comes to a simmer. Add the 4 ounce container of white truffle butter, 1.5 teaspoon salt, 1/2 teaspoon pepper,garlic powder and red pepper flakes, then lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

White Truffle Pasta_SAC (2) White Truffle Pasta_SAC (3)

When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté 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 portion of Parmesan cheese. Sprinkle with additional salt, pepper (fresh cracked if you like), and chili flakes and serve immediately. I served with baked chicken breasts to cover the protein aspect of the dinner – turkey sausages on the side would also be nice.

White Truffle Pasta_SAC (6)This dish is so amazing – super flavorful from the deep, earthy flavor of the truffles, silky and smooth from the butter and cream – just a truly gorgeous dish – both tasting and looking. This would be a fabulous dish to serve on a special occasion or if you have company over that you want to impress. Or if you’re like me….on a Friday night for you and the husband. Ha!

8 ounces of truffle butter is not extremely expensive – about $9.99 – it’s a great way to get the truffle flavor without paying the extraordinary prices of pure truffles. Here’s a place where you can purchase truffle butter online: http://www.dartagnan.com/60074/565796/Truffle-Butter/White-Truffle-Butter.html

White Truffle Pasta_SAC (4)White Truffle Butter Pasta
Serves 4
Click here for recipe

Ingredients:
12 ounces dried spaghetti (or any pasta you prefer)
1 cup heavy whipping cream
4 ounces white truffle butter
1/8 t. garlic powder
1/2 t. red pepper flakes
1.5 t. salt
1/2 t. pepper (plus more for sprinkling on top)
1/2 cup parmesan cheese (to sprinkle on top)

Directions:

  1. Cook the pasta per box instructions – while that is cooking – in a large sauté pan, heat the cream over medium heat until it comes to a simmer.
  2. Add the 4 ounce container of white truffle butter, 1.5 teaspoon salt, and 1/2 teaspoon pepper, garlic powder and red pepper flakes –  lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
  3. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté 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 (Note: I didn’t need to add any but good to have on reserve just in case).
  4. Serve the pasta in shallow bowls and garnish each serving with a generous portion of Parmesan cheese. Sprinkle with additional salt, pepper (fresh cracked if you like), and chili flakes and serve immediately.
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