Tagliarelle With Truffle Butter

This is so delicious. So few ingredients so it is important to use only the best. It is worth it. Now white truffle butter can be hard to find but you can order it on line. It is so affordable in terms of working with truffes which are big bucks.If you happen to live in Tennessee you can find white truffle butter at the Fresh Foods Market. Recipe follows:

Kosher Salt
1/2 heavy cream
3 ounces white truffle butter
1 (8.62-ounce) package Cipriani tagliarelle dried pasta or other egg fettucine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with a vegetable peeler

Add 1 tablespoon salt to a large pot of water and bring to a boil.
In a large 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 black pepper, lower the heat to low and swirl the butter until it melts. Keep warm.
Cook pasta to the pot of boiling water. Cook for exactly 3 minutes if using Cipriani pasta if something else follow box directions.
Reserve 1/2 cup pasta water. Add drained pasta and toss in saute pan with butter mixture. As the pasta absorbs butter sauce add as much cooking water as needed to keep creamy.
Serve the pasta topped with chopped chives and shaved Parmesan. Sprinkle with salt and pepper.


Enjoy!!!