I am a woman of principle with a simple palate and a song in my heart.
Truffles are fancy and delicious. When I get sad or bored, I like to put white truffle oil on things like Wheat Thins. BECAUSE THAT’S HOW I ROLL.
If I could bottle the aroma of wafting truffle into a perfume, I would. And it would sell like bedazzled Juicy Jumpsuits in central New Jersey.
Babygirl hates cooking. The only thing I like about the kitchen is that I know its where the Chard is hiding. But of the 3 dishes I’ve mastered without burning the house down, here is my favorite. Naturally, I stole this recipe from Ina:
Tagliarelle with Truffle Butter
- 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
- 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 PRONTO.