Decadent Black Truffle Pasta
Recipe: Decadent Black Truffle Pasta
Decadent Black Truffle Pasta
Simple in looks, this pasta explodes with the flavor of truffles
Attention truffle lovers: this decadent pasta has your name written all over it. Featuring the prized mushroom in not one, but three separate forms means that despite its straightforward appearance, this pasta has a depth of flavor and richness that is rarely found in dishes with this few ingredients. With little to hide behind, it’s important to use the best quality ingredients for this dish: great butter, a high quality grating cheese, and real truffle shaved on top. As a bonus, the small amount of ingredients also make this pasta easy to prepare -- less than 15 minutes from start to finish, and while it’s quick to come together, you’re going to want to savor this luxurious dish.
Decadent Black Truffle Pasta
Simple in looks, this pasta explodes with the flavor of truffles- Prep Time : 2 min.
- Cook Time : 8 min.
- Total Time : 10 min.
- Serves: 4
Ingredients
- 8 oz. fresh long shaped pasta, preferably Tagliatelle
- 1 oz. Rodolphe Salted Butter
- 2 oz. Fabrique Delices Black Truffle Butter
- 1/4 cup heavy cream
- 2 tbsp Da Rosario White Truffle Oil
- 1/4 lb. Grana Padano, grated
- 4 grams Fresh Black Fall Truffle
Directions
- Bring a large pot of water to a boil. Season the water liberally with salt – about half a cup of kosher salt for every 4 quarts of water.
- While the water is coming up to a boil, heat the butter, truffle oil, and cream in a large pan over medium heat until foaming.
- Drop the pasta into the water, and cook through, between four to six minutes.
- Once cooked, add the pasta to the butter and cream sauce, reserving ½ cup of the pasta water.
- Toss the pasta thoroughly in the sauce in a circular motion while still on the stove top. This should also create a smooth emulsion of the butter and cream. If the sauce is too thick, add some of the pasta water, if too thin, continue to cook in the pan until a creamy consistency is reached.
- Portion onto four plates, then garnish with the grated cheese and fresh truffle.
