Monday, December 6, 2010
YUM YUM YUM. This pasta is so amazing, I am coming off of my long hiatus just to share this recipe with you. Yesterday, as I cleaned the apartment I turned the tv to food network to watch one of my favorite peope, Ina Garten, get down in my dream kitchen. Hmph. Anyway, I discovered two things:
1) inexpensive way to make truffle pasta
2) a wonderful food blog, Big Girls Small Kitchen
If you are looking to impress family and friends with a delicious meal, and aren't about spending hours in the kitchen, please try this recipe. It won't dissapoint. I served this with a roasted tomato on the side stuffed with sausage and rice.
Pasta with Truffle Butter:
Courtesy of Ina Garten
1/2 cup heavy cream
3 ounces white truffle butter (I found this at Whole Foods)
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine (I used whatever egg fettuccine I could find in the store)
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler
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.