What’s better than a quick 15-minute meal that’s luxurious, decadent, creamy, and rich? Nothing.
Whether it’s a Monday night or a Friday night, your date will be super impressed by this truffle delicacy. It’s simple, it’s silky, and it screams luxe!
Gather some ingredients, found either at your local Trader Joes or grocery store, but don’t forget the most important ingredient, the truffle. Not too hard to find in the states, but if you can get your hands on this Italian Truffle Salt seasoning, you will not be disappointed.
Truffle Pappardelle
Servings: 2
Ingredients:
1- 8oz package Pappardelle Pasta (I used Trader Joes)
1 tbsp truffle butter (from the local grocery store)
1/2 tbsp olive oil
1/2 white onion, finely chopped
4 cloves garlic, minced
1/4 cup white wine
1/4 cup heavy cream
1/4 cup freshly shaved parmesan cheese
salt and pepper
Dehydrated Truffle Salt (I LOVE this from Stefania Calugi) or freshly shaved truffles
a dash of really good extra virgin olive oil
Method:
Cook the pasta according to the package directions in slightly salted boiling water. Reserve some of the pasta starchy water for the sauce.
In the meantime, in a nonstick sauté pan heat the the truffle butter and olive oil on medium heat, just until the butter starts to bubble.
Add the chopped white onion and minced garlic. Cook until onions begin to sweat (onions become softer in texture, more sweet, and reduce in sulfur content). Cook on medium-low heat for about 5 minutes.
Add the white wine (you can use any white wine or even rose, whatever you have leftover in your fridge. Or why not open a new bottle to enjoy with the pasta?!). Constantly stir the onions and garlic in the wine until the wine reduces and almost evaporates, about 3 minutes.
Sprinkle in salt (TJ’s has amazing garlic salt) and freshly cracked black pepper. I am a huge black pepper fan so I tend to add more. Give it a little stir.
Add the heavy cream and cook on medium-high heat just until it starts to boil. You don’t want the cream to curdle. Immediately reduce to low heat and constantly stir.
Add about a 1/4 cup of the reserved pasta water and stir into the sauce until the sauce thickens, about 2 minutes on medium heat.
Add in shaved parmesan.
Fold in the pappardelle pasta until the pasta is coated with the sauce.
Serve in pasta bowls and add freshly shaved truffles or the dehydrated truffle salt on top. You can sprinkle more parmesan cheese if you’d like, because why not? Drizzle a little bit of your favorite extra virgin olive oil for some extra richness (It’s for elevating the dish, trust me 🙈)
Note: I prefer using the dehydrated truffle because the flavor is 6x that of freshly shaved truffles. If you can’t find the dehydrated truffle, then a great alternative is shaving fresh truffles on top and adding a dash of truffle salt (which is very easy to find in local supermarkets).
Enjoy!
