Pasta With Truffle Cream Sauce Recipes

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PASTA WITH TRUFFLE CREAM SAUCE



Pasta with Truffle Cream Sauce image

Provided by Roz | La Bella Vita Cucina

Categories     Pasta

Time 20m

Number Of Ingredients 8

1-½ lb. fresh pasta (penne, rigatoni, spaghetti, fettucine)
½ cup butter
1-½ cups freshly grated Parmigiano cheese
1 cup heavy cream
1 - 2 oz. imported Italian truffles, sliced or diced
Freshly cracked salt and pepper to taste
For the table: extra sliced or diced truffles for guests to add to their own servings
For the table: ½ - 1 cup freshly grated Parmigiano cheese for guests add to their own servings.

Steps:

  • Cook the past in a tall pot of boiling water.
  • Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
  • While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
  • Mix into the melted butter the Parmigiano cheese and cream.
  • Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
  • Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
  • Serve additional grated Parmigano cheese to pass around the table also.

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS



Fettuccine with White Truffle Butter and Mushrooms image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8.82 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish

Steps:

  • Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
  • Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
  • Transfer the mushrooms to a bowl and rinse out the pan.
  • Pour the cream into the saute pan and heat it over medium heat until it simmers. 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.
  • Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
  • Note: This recipe was doubled for filming.

TRUFFLE CREAM SAUCE



Truffle Cream Sauce image

A restaurant-quality, gourmet ravioli sauce or dipping sauce! Add onto cooked wild mushroom ravioli, or serve with slivers of bread as a dipping sauce.

Provided by rshah

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 8

Number Of Ingredients 5

4 cups heavy cream
4 teaspoons black truffle oil
1 cup grated Parmesan cheese
4 teaspoons butter
salt and freshly ground black pepper to taste

Steps:

  • Combine heavy cream and truffle oil in a saucepan over high heat. Bring to a boil. Stir in Parmesan cheese, butter, salt, and pepper. Cook, stirring frequently, until the sauce has a creamy consistency without conglomerates of cheese, about 5 minutes.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 3.7 g, Cholesterol 177.2 mg, Fat 51.3 g, Protein 6.3 g, SaturatedFat 30.7 g, Sodium 231.9 mg, Sugar 0.2 g

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