Pappardelle Pasta with White Truffle Butter Cream Sauce
Description
This vegetarian pasta is really decadent and isn't meant for those on a diet. Serve it to celebrate on special occasions or holidays. Look for the truffle butter in specialty stores, Whole Foods or Amazon.
Ingredients
1 T. plus 1 t. Kosher salt, divided
½ c. heavy cream
3 oz. white truffle butter
1 t. freshly ground black pepper
8-9 oz. package dried pappardelle, tagliatelle pasta or any wide egg fettuccine
3 oz. Parmesan cheese, shaved thinly with a vegetable peeler
3 T. chopped fresh chives, optional
Directions
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Add 1 T. salt to a large pot of water; bring to a boil. Add pasta; cook according to package directions. (if using fresh pasta, for about 3 minutes)
Meanwhile, in a large sauté pan, heat cream over medium heat until it comes to a simmer; add truffle butter, 1 t. salt and ½ t. pepper. Turn heat down to low; swirl butter into the cream until it melts. Keep warm over very low heat.
Once pasta has cooked, reserve/set aside ½ c. pasta water; drain pasta. Add pasta to the sauté pan; toss with truffle/cream mixture. As pasta absorbs the sauce, slowly add reserved pasta cooking water as necessary to keep pasta very creamy.
Serve garnished with shaved Parmesan cheese and a sprinkling of chives, if desired.