Preparation time: 25 minutes
- 1/2 cup of full cream
- Patris Dairy black truffle butter (85 g)
- Freshly-ground black pepper
- Original Cipriani tagliarelle, dried pasta or egg fettuccine (250 g)
- 3 tablespoons of chopped fresh chives
- Parmesan, shaved thin with a vegetable peeler (85 g)
Heat the cream in a large sauté pan over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon of salt, and ½ teaspoon of pepper, lower the heat to a very low setting and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook for exactly 3 minutes (if you’re not using Cipriani pasta, simply follow the directions on the package). When the pasta is cooked, set aside ½ cup of the cooking water, then drain the pasta. Add the drained pasta to the sauté pan and toss into the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the cooking water as necessary to keep the pasta creamy.
Serve the pasta in shallow bowls. Garnish each one with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve.
RECIPES with Black Truffle Butter
Discover more than 100 recipes with