TAGLIARELLE WITH TRUFFLE BUTTER
Recipe By: Ina Garten
Published in: Barefoot Contessa Back To Basics
Publish Date: 2008

Kosher salt
1/2 cup heavy cream
3 ounce white truffle butter
Freshly ground black pepper
1 package Cipriani tagliarelle dried pasta or other egg fettuccine (8.82-ounce)
3 tablespoon chives chopped fresh
3 ounce Parmesan -- shaved thin with a vegetable peeler

Add 1 tablespoon salt to a large pot of water and bring to a boil.

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.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When
the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. 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.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and
serve at once.

Serves: 2

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