Truffle Pasta
Ingredients
- 1/4 cup cream
- 1 1/2 sticks (12 tbsp) unsalted butter, chilled and cubed
- 1/2 oz fresh white truffle, freshly grated, plus more for serving
- truffle oil, optional
- 1/2 cup parm
- 12 oz fresh then dried fettuccine
- Kosher salt and white pepper* to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente. The sauce will take about 5 minutes to make, so depending on the brand of pasta you use, time it so the pasta so finishes cooking right as you finish the sauce.
- Heat a large sauce pan over medium low heat and add the cream and 2 tbsp of butter. Whisk constantly as the butter melts to emulsify it into the cream. Continue to whisk in the butter, 2 tbsp at a time. If you let the butter melt into the cream with out emulsifying, the sauce would have a greasy mouth feel instead of a rich and luscious consistency. Once you’ve added all of the butter, whisk in the freshly grated truffle, a splash of truffle oil, a pinch of salt and a pinch of fresh cracked white pepper.*
- Use tongs to transfer the pasta directly into the sauce along with a few splashes of pasta water. Reduce the heat to low. Gradually incorporate the parm, a few tbsp at a time, followed by a few splashes of pasta water. The starchy, salty pasta water is key here to melt the parm and give us a saucy pasta. Toss to combine. Keep the pasta moving in the pan; if it sits undisturbed for too long, the sauce may split. If it splits, add a few more tbsp of cold butter and pasta water and vigorously toss to incorporate.
- Once all the parm has been incorporated, taste the pasta and adjust as needed. The sauce should be the consistency of a thick soup or creamy bisque, and there should be enough that pools in the bottom of the pan. If the pasta appears dry and un-saucy, add more pasta water as needed. The sauce will tighten as it sits.
- Serve immediately. Top with a sprinkling of parm and more freshly grated truffle.
