I noticed that there is a growing trend among chefs that includes using truffles to flavor their dishes. Truffles are a type of mushroom and a highly prized delicacy in many parts of the world. They have been appropriate called the “diamond of the kitchen” since they are rare because they only grow in a limited number of places and their distinct earthy flavor complements a wide range of cuisines. Although there are dozens of different types of truffles, the most common ones are the white truffle, black truffle, and Chinese winter black truffle. Since truffles are sold at a high price they are used only sparingly, either served raw and shaved over truffle pasta dishes, sliced and served cooked with meat, or used to make flavorful sauces.
To minimize costs, many chefs choose to use truffle oil as a convenient substitute for truffles. While truffle oil provides the wonderful flavor and aroma of truffles, most truffle oils are artificially flavored using a synthetic agent and do not contain any truffles! Even so, you can still use them in most white truffle recipes.
Another technique to get that desirable flavor is to use truffle butter. Truffle butter is butter that has been infused with tiny pieces of truffles. Although truffle butter is usually associated with French cuisine, it is a brilliant gourmet item that is appropriate in any type of cuisine. However, the intense taste of truffle butter is quite strong, which requires careful use so that the flavor doesn’t become overwhelming. Truffle butter is made with either white or black truffles, each giving the butter a slightly different flavor.
I bought white truffle butter from the local specialty store, which specializes in gourmet food preparation. You might be able to find it in some markets that have a large Italian section. For this recipe, I chose to use white truffle butter, which is less costly than truffle oil. My ingredient portions for this truffle pasta recipe are perfect for the main entrée for a gourmet dinner for two. However, if you’re having a double date, it can be portioned into 4 appetizers or side dishes. This truffle butter pasta was so delicious! It’s gourmet cuisine made easy yet just as impressive; and just in time for Valentine’s Day.
1/2 cup heavy cream
3 oz truffle butter
1 package (8.82 oz) Cipriani tagliarelle pasta
Salt and freshly ground black pepper
3 tbsp freshly chopped chives
Shaved baby Parmesan
Add about 1 tbsp salt to a large pot of water and bring to a boil.
Meanwhile, heat the heavy cream in a large sauté pan over medium heat just until it comes to a simmer.
Immediately add the truffle butter, 1 tsp salt, and a few grinds of black pepper.
Then reduce the heat to low and swirl the butter until melted. Keep warm over very low heat.
Add the package of pasta to the boiling water and cook for exactly 3 minutes. Drain right away, reserving 1/2 cup of the boiling water.
Add the drained pasta to the sauté pan and toss it with the truffle butter mixture. As the pasta absorbs the sauce, add as much of the reserved boiling water as necessary to keep the pasta creamy.
Serve while hot and garnish by sprinkling with the chopped chives and shaved Parmesan.