Where do I even start with this one? Well, you’re going to love it. Now, I know that I say this with just about every recipe (actually every recipe) that I share with you, but I promise that I am only sharing the créme de la créme with you – and this one really tops them all. Imagine this…nutty pasta tossed in a delicately truffle-perfumed creamy butter sauce…yes please!
Pasta with Truffle Butter for 2 Loosely adapted from the Barefoot Contessa Back to Basics. 5 ounces Farro Linguine (Whole Wheat Pasta would also work nicely.) 1.5 ounces White Truffle Butter (Found at Whole Foods or specialty cheese shops.) 1/2 cup Heavy Cream 1/2 cup Grated Parmigiano Reggiano 1/2 tsp. Kosher Salt + 2 large pinches for your pasta water 1/4 heaping tsp. Freshly Ground Black Pepper
Bring a large pot of water to boil over high heat. When your water is boiling, add in two generous pinches of kosher salt. Let the water come back to a boil, and then drop in your pasta to cook.
While your pasta is cooking, heat your heavy cream in a 10 inch skillet over medium heat. When the cream starts to bubble, add in your truffle butter, salt and pepper, and immediately turn your heat to medium low.
Let your truffle butter gently melt into the cream, and keep the sauce warm until your pasta is finished cooking.
When your pasta is al dente, ladle it directly into your sauce pan with about 1/4 cup of the pasta water.
Toss your pasta with the sauce, making sure that each strand of pasta gets a nice coating of the truffle butter. If the sauce seems a little thick, add a little extra pasta water, and continue tossing.
After the pasta is coated nicely, sprinkle in about 1/4 cup of the parmigiano reggiano and toss it all together one more time.
Now here is the fun part – divide the pasta up between your two bowls and top them with a little more cheese (of course). And make sure you scrape every bit of the truffley sauce goodness out of the pan. Believe me…you will not want to leave any of it to go to waste.
And now for the best part…mangia! Grab your pasta bowl, a nice glass of dry red wine, and dig into this amazingly aromatic and satisfying dish. I promise you that the truffle aroma and creaminess of the sauce will having you “oohing” and “aahing” until the last bite. Buon appetito!
