FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS
Steps:
- Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
- Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
- Transfer the mushrooms to a bowl and rinse out the pan.
- Pour the cream into the saute pan and heat it over medium heat until it simmers. 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.
- Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
- Note: This recipe was doubled for filming.
PASTA WITH TRUFFLE CREAM SAUCE
Steps:
- 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.
TRUFFLE MUSHROOM PASTA
This truffle mushroom pasta looks and sounds fancy but it's an easy pasta dish that takes about 30 minutes to make. The pasta is coated in a creamy truffle cheese sauce and tossed with meaty mushrooms. It feels fancy but is so low maintence to make.
Provided by April Anderson
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Boil the pasta according to package instructions. Reserve a few tablespoons of the starchy water before you drain the pasta once it's cooked.
- In a 10-inch skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and garlic and stir to coat them in the butter. Add the salt and cook the mushrooms for 10 minutes or until they've released their moisture and they are deep brown in color.
- Transfer the cooked mushrooms and garlic to a bowl or plate. In the same pan, melt the 2 tablespoons of butter. Add the cream and stir to combine it with the butter. Once the cream is heated through add the shredded cheese. Stir until the cheese is melted. Add one or two tablespoons of the pasta water to thin the sauce.
- Add the mushrooms and pasta to the pan and stir to coat them evenly in the sauce. Garnish with the chopped parsley and grated cheese and serve.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 623 calories, Sugar 4.9g, Sodium 831.5mg, Fat 32.6g, SaturatedFat 19.8g, UnsaturatedFat 10.9g, TransFat 0.2g, Carbohydrate 58.7g, Fiber 3.5g, Protein 25.2g, Cholesterol 85mg
PASTA WITH WHITE TRUFFLES
Provided by Moira Hodgson
Categories quick, pastas, main course
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in plenty of boiling salted water. Drain.
- Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
- Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
- Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.
Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 359 milligrams, Sugar 1 gram, TransFat 0 grams
FETTUCCINE WITH WHITE TRUFFLES AND CHIVES
Provided by Jacques Pepin
Categories dinner, quick, pastas, main course
Time 15m
Yield Six servings
Number Of Ingredients 6
Steps:
- If using imported fettuccine, cook it according to the directions on the package. If using homemade fettuccine, add it to a pot of boiling water, return the water to a boil and cook the fettuccine about 1 minute, until just tender.
- Meanwhile, bring the cream to a boil in a large saucepan and then immediately transfer it to a stainless-steel bowl large enough to hold the cooked fettuccine. Stir in the salt, pepper and chives.
- When the fettuccine is cooked to the desired tenderness, remove approximately 1/3 cup of the cooking liquid from the pot and add it to the cream. Drain the fettuccine in a colander, shaking it well to remove all excess water.
- Add the drained fettuccine to the hot cream mixture and toss it well for about 30 seconds, until all the strands are coated. Most of the liquid will be absorbed by the fettuccine.
- Divide the fettuccine among 6 plates and pour over it any juices remaining in the bowl. Using a vegetable peeler or truffle slicer, shave the truffle directly on top of the pasta and serve immediately.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 23 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 14 grams, Sodium 227 milligrams, Sugar 4 grams
TRUFFLE PASTA
Steps:
- Bring salted water to a boil. Meanwhile cook shallots in butter over very low heat or until tender. Add heavy cream and reduce somewhat or until thickened. Cook pasta for 2 minutes or until al dente and add to cream; toss to coat. Whisk in truffle butter or paste into pasta and remove from heat. Season with salt. Serve with truffle shavings or fresh truffle.
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