Pasta with Truffle Cream Sauce
Servings: 6 servings
Ingredients
- 1-½ lb. fresh pasta penne, rigatoni, spaghetti, fettucine
- ½ cup butter
- 1-½ cups freshly grated Parmigiano cheese
- 1 cup heavy cream
- 1 - 2 oz. imported Italian truffles sliced or diced
- Freshly cracked salt and pepper to taste
- For the table: extra sliced or diced truffles for guests to add to their own servings
- For the table: ½ - 1 cup freshly grated Parmigiano cheese for guests add to their own servings.
Instructions
- Cook the past in a tall pot of boiling water.
- Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
- While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
- Mix into the melted butter the Parmigiano cheese and cream.
- Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
- Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
- Serve additional grated Parmigano cheese to pass around the table also.