• Skip to main content
  • Skip to primary sidebar

Recipes on Repeat

a curated, almost wholly unoriginal collection of favorites.

Tagliatelle with Truffle Butter

September 28, 2018 by Jennifer Leave a Comment

DifficultyBeginner
Yields2 Servings
Total Time30 mins
 kosher salt
 ½ cup heavy cream
 3 oz white truffle butter
 Freshly ground black pepper
 1 (8.82-ounce) package Cipriani tagliatelle dried pasta or other egg fettuccine
 3 tbsp chopped fresh chives
 3 oz 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) 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.

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 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.

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.

CategoryEntrees, Pasta, Sides
courtesy of Ina Garten

Ingredients

 kosher salt
 ½ cup heavy cream
 3 oz white truffle butter
 Freshly ground black pepper
 1 (8.82-ounce) package Cipriani tagliatelle dried pasta or other egg fettuccine
 3 tbsp chopped fresh chives
 3 oz Parmesan, shaved thin with a vegetable peeler

Directions

1

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

2

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.

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 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.

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.

Tagliatelle with Truffle Butter
IngredientsDirections

Reader Interactions

Leave a Reply Cancel reply

You must be logged in to post a comment.

Primary Sidebar

Archives

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Lifestyle Pro on Genesis Framework · WordPress · Log in