....We hosted my in-laws, Amanda and Ben for a Christmas EVE Eve dinner. We had Amanda's incredible toasted pecans, Amy's cheese straws and a mimosa to keep us tied over while David and I prepared our meal. We had Ina Garten's tagliarelle with truffle butter, steamed broccoli and grilled chicken for dinner. And I know, tsk tsk, but I had cookies that I swiped from the store for dessert. The pasta from the Barefoot Contessa was extraordinary if I do say so myself. It was exquisite! If you want to prepare a meal that seems like it took a lot more time and effort, but is infinitely delicious, try this one.
- Kosher salt
- 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
Directions
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.
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Yum!! I might need to try this!!
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