Friday, January 4, 2013

Creamy Pasta with Truffle Butter

Creamy Pasta with Truffle Butter
Serving Size: 2 adult portions

This dish is a very fulfilling dish that I only serve on a special occasion.  This year it I made it on New Year's Eve.  I keep truffle oil on hand, but due to the price, I don't use it very often.  Truffles are mushrooms that originate from Italy and grow in the wild.  


* 1/2 pound of linguine
* 2 cups of heavy cream
* 4 ounces of white truffle oil
*  3 cloves of garlic, grated
* 1 tsp butter
* salt
* pepper
* fresh parsley, chopped

Bring a pot of water to a rolling boil.  Add pasta and salt the water.  (If you add the salt before the water boils, it can tear up the bottom of your pan) Cook pasta to an al dente state, according to the package.  In a small saucepan, melt butter over medium -high heat.  When the butter foams grate in garlic.  I use just a regular zester, making a garlic paste.  Cook just until the garlic is fragrant.  Add heavy cream, turn the burner up to high, and bring to a boil.  Once the cream boils, add in the truffle oil and turn the burner down to medium.  Drain the pasta, put pasta back in the pan you cooked it in and add the sauce.  Keep heated over low heat until steaks are finished.  Season with black pepper.  Right before serving top with freshly chopped parsley.

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