| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | serves 2 |
Ingredients
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces 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
- Add 1 tablespoon salt to a large pot of water and bring to a boil.
- Meanwhile, in a large (12-inch) 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 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 saute 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1157 |
| Total Fat | 72 g |
| Saturated Fat | 43 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 293 mg |
| Sodium | 639 mg |
Reviews
Have been making this exact recipe for years and it’s a hit every time! My family begs me to make it. ABSOLUTELY DELICIOUS and elegant. Ina, you are my favorite!
Might be our new favorite pasta dish! I also sautéed some shallots and a mix of gourmet mushrooms which was divine! Stirred in some leftover rotisserie chicken for some protein and we were happy campers! A sliced truffle didn’t hurt either but not necessary!
Loved it
My family loves this recipe. It is a calorie splurge that is so worth it! Have made it many, many times — for family dinner, for special occasions and for the holidays. I make my own truffle butter — use a jar of black truffles brought home from Italy and cream with butter. I love truffles, so i’m heavy handed with the amount of truffles that goes into the butter. Good pasta is a must — Market Hall Foods (which can be found online) carries a variety of Rustichella d’Abruzzo pasta which are amazing.
Truffle butter also at Wegman’s.
Really easy to make and very flavorful.
I’ve been wanting to make this for forever. So good. Perfect amount of truffle taste. 100% recommend.
Decadent. Added sauteed prosciutto and added only half of the truffle butter b/c the brand I purchased was very salty. I think the Cipriani tagliarelle pasta is a must for this dish. Extra special. There was very little conversation between my daughter and me. It was too delicious to speak. hee hee
Fabulous. Just make it exactly as everything is written in the recipe and you should not be disappointed. The taste is heavenly. Our nearby store happened to have Cipriani tagliarelle but other brands should probably be fine.
I’ve been anxiously wanting to try this. Made it this evening and personally I didn’t care for it. I suppose you have to love truffle butter to enjoy this. It was a little too rich for my taste. My Whole Foods was out of chives so I substituted basil instead and I actually think that worked out better. It was very simple to make, but I didn’t care for the truffle flavor…too overpowering. I ate what I made, but tossed the recipe and wouldn’t make again or recommend. I love Ina, this one just didn’t work for me.