Tagliarelle with Truffle Butter

Tagliarelle with Truffle Butter
Tagliarelle with Truffle Butter

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • Kosher salt

  • 1/2

    C heavy cream

  • 3

    Oz white truffle butter

  • Freshly ground black pepper

  • 1

    (8.82oz) package Cipriani tagliarelle dried pasta or other egg fettuccine

  • 3

    Tbsp chopped fresh chives

  • 3

    Oz Parmesan, shaved thin with a vegetable peeler

Directions

Add 1 Tbsp salt to a large pot of water and bring to a boil. Meanwhile, in a large (12") saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 Tsp salt and 1/2 Tsp 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 are not using Cipriani pasta, follow the directions on the package). When the pasta is cooked, reserve 1/2 C of the cooking water, then drain the pasta. Add the drained pasta to the sauce pan and toss it with the truffle mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta creamy. Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan cheese. Sprinkle with salt and pepper and serve at once.

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