Pappardelle with White Truffle Butter Cream Sauce
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Recipe type: Worknight Dinner, Cooking for 1 or 2
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Kosher salt
  • ½ cup heavy cream
  • 3ounces 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
Instructions
  1. Add 1 tablespoon salt to a large pot of water and bring to a boil. Add pasta and cook according to package directions (or if you're using fresh pasta, for approximately thee minutes).
  2. Meanwhile, in a large sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper. Turn the heat down to low and swirl the butter into the cram until it melts. Keep warm over very low heat.
  3. Once the pasta has cooked, reserve ½ cup of the pasta water and drain the pasta. Add the drained pasta to the sauté pan and toss it with the truffle-cream mixture.
  4. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.
  5. Serve in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan.
Recipe by In Good Taste at http://ingoodtaste.kitchen/pappardelle-with-white-truffle-butter-cream-sauce/