So the best thing I have been hearing from people is that Jess and Sonia have the same voice. No one can differentiate who writes what post, because we have the same sense of humor, writing style, cooking/recipe style. Let me fill you in on a little secret, that was kind of the point & reasoning behind our fab collabo. Anyway, instead of keeping up the cryptic façade of who is writing this post, I will have to go ahead and spill the beans. Only because Jess is obsessed with all things TRUFFLE (you name it: fries, mac & cheese, mashed potatoes, popcorn-check out her recipe, it is DIVINE). Having said that, she has now gotten me on the truffle bandwagon. I, too, am now OBSESSED. So in honor of Jess and missing our last face time date, I wanted to share this recipe with y’all.
•Kosher or Sea salt (something course).
•1/2 cup heavy cream (I tried to lighten this up and did half & half, I mean can you blame a girl: butter, cheese, cream. It was getting a lil cray even for my fattie/foodie side).
•3 ounces white truffle butter (should be about $7, I bought a 4 oz package for $7.99. Yes its expensive, yes its different, you tell us worth it or not. Also if you aren’t a fan of truffle butter or have skeptics coming to dinner perhaps use 2 oz. It’s a strong flavor so no one will hate you for cutting back, I stuck with 3 though because its “damn delish”).
•Freshly ground black pepper
•1 (8.82-ounce) package tagliatelle dried pasta (or any other egg fettuccine, Trader joes has a cheap egg papardelle)
•3 tablespoons finely chopped fresh chives
•3 ounces Parmesan (shaved thin with a vegetable peeler or be lazy like me and have them shave it at the cheese counter for you).
Add 1 tablespoon salt to a large pot of water and bring to a boil & cook pasta.
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. When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain & add the pasta immediately (you don’t want the starchy noodles to clump together sitting in a side bowl, not that it happened to me, ok gawsh). 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. (I added like 3 tbsp. not even). Serve the pasta & garnish each serving with a generous sprinkling of chives and shaved Parmesan. Serve immediately so the sauce doesn’t over-thicken. Also the original recipe says that this makes 2 portions, but let’s be honest here…this dish is DECADENT! So I’d say it is realistically a starter course or side dish for 4 servings. Yup that’s it, can’t believe how quick such a fancy dish can be? Well, make it and find out for yourself. Make sure to comment below on your thoughts! Or tweet at us with your opinion: #teamtruffle worth the $ or not.
p.s. less than one month till the dynamic duo’s birthday. #justsaying.
Happy Eating, XO.