One of my first posts more than three years ago was sharing my delight with Barefoot Contessa’s tagliarelle with truffle butter recipe. So simple, so luxurious and perfect for a weekday or weekend evening when you are short on time and crave something deliciously decadent (without making too much of a mess in the kitchen).
Last weekend, I whipped it up again and shared on Instagram. And with a promise to share the recipe, here it is. Pair with a crisp buttery chardonnay or any white wine of your choice and enjoy with or without someone.
*1/2 cup heavy cream
*3 ounces white truffle butter
*Freshly ground black pepper
*1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
*3 tablespoons chopped fresh chives
*3 ounces Parmesan, shaved thin with a vegetable peeler
1. Add 1 tablespoon salt to a large pot of water and bring to a boil.
2. Meanwhile, in a large (12-inch) sauté 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.
*If you can’t find truffle butter in your grocery, simply buy white truffle oil and combine about 1/4 cup oil with 2–3 tablespoons of unsalted butter. I’ve tried both, and I actually enjoy my adaption better as it has more truffle flavor.
3. 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 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.
4. 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.