Tagliarelle With Truffle Butter Recipe 445

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TAGLIARELLE WITH TRUFFLE BUTTER RECIPE - (4.4/5)



Tagliarelle with Truffle Butter Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 7

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter (see note)
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons fresh chives, chopped
3 ounces Parmesan, shaved thin with a vegetable peeler

Steps:

  • Add 1 tablespoon salt to a large pot of water and bring to a boil. Meanwhile, in a large (12-inch) sauté 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. 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 sauté 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. 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. Tips: White truffles are very expensive wild fungi from Italy's Piedmont region. I'm not a fan of white truffle oil (it sometimes has a metallic flavor), but D'Artagnan makes 3-ounce containers of truffle butter with pieces of white truffles. It's delicious and quite inexpensive.

TAGLIATELLE WITH BLACK TRUFFLES



Tagliatelle with Black Truffles image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 9

Coarse salt
1/2 pound tagliatelle
4 tablespoons (1/2 stick) unsalted butter
2 small cipollini onions, minced
2 ounces black truffles, very finely chopped
1 cup Prosecco
7 ounces fresh Robiola cheese, broken into pieces
2 tablespoons heavy cream, (optional)
2 tablespoons minced fresh chives, for garnish

Steps:

  • Bring a large pot of water to a boil. Add salt and tagliatelle. Cook until al dente, according to package instructions.
  • In a medium skillet, melt butter over medium heat. Add onions, and cook, stirring, until translucent, about 3 minutes. Stir in 1 ounce truffles and a pinch of salt. Cook until tender, 2 to 3 minutes. Add Prosecco and cook until reduced by half, about 5 minutes.
  • Add cheese, and whisk until melted. Stir in remaining 1 ounce truffles. Cook for 2 minutes. If sauce is too thick, stir in cream. Stir in chives.
  • Drain tagliatelle, and place in a large bowl. Add sauce, and toss to combine.

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  • Meanwhile, in a large (12-inch) sauté 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.

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