Happy New Year everybody!
For almost everyone, the holidays are a wonderful time with friends, family and culinary indulgence. The past two weeks were just the same for me, but I have to say that I think I probably had the most delicious culinary indulgences the season had to offer…
fettuccine. with. truffle. butter. sauce.
This was one absolutely fantastic dinner (if I do say so myself)…
Mom and I decided to whip up a recipe that had caught BOTH of our fancies (on separate occasions!-shocking!) and boy did it pay off.
After three stores were called, we came upon the white truffle butter at Whole Foods and wham-bam we had the most delicious pasta possibly EVER.
in the mix:
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package egg fettuccine
3 tablespoons chopped fresh chives (we used green onions, no chives at the store)
3 ounces Parmesan, shaved thin with a vegetable peeler (best trick ever)
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 about 4 minutes until al dente. 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.