Tagliarelle with Truffle Butter

Name: Tagliarelle with Truffle Butter
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Freshly ground black pepper; 85 grams white truffle butter; 3 Tbsps chopped fresh chives; 118 milliliters heavy cream; 2 servings Kosher salt; 85 grams Parmesan, shaved thin with a vegetable peeler; 250 grams package Cipriani tagliarelle dried pasta or other egg fettuccine

Tagliarelle with Truffle Butter requires about 10 minutes from start to finish. This recipe makes 2 servings with 1142 calories, 33g of protein, and 69g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have parmesan, truffle butter, cipriani tagliarelle pasta, and a few other ingredients on hand, you can make it.

Instructions

Add 1 tablespoon salt to a large pot of water and bring to a boil.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer.

Ingredients you will need

Cream

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter

Pepper

Salt

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.

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Pasta

Water

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.

Ingredients you will need

Cream

Pasta

Sauce