WHITE TRUFFLE PASTA
Summary
| Yield | |
|---|---|
| Prep Time | 5 minutes |
Buy the biggest white truffles you can afford and share it with a friend or lover. Although you can slice truffles with a knife it is simpler and more fun to use a truffle shaver. It lets you shave the truffle directly on to your pasta.
Ingredients
- 1 lb (250 g) fresh pasta, tagliatelle or fettuccine
- 1⁄4 c (125 g) unsalted butter
- 1 white truffle, brushed clean
- freshly ground black pepper
- sea salt
Preparation
Bring a large pot of salted water to a boil over high heat. When boiling, add the pasta, stir and cook until al dente. Remember fresh pasta cooks very quickly.
Skim 1/4 cup (60 ml) of the cooking liquid from the pot and set aside. Drain the pasta and place it back in the pot with reserved cooking water. Add the butter, toss until well mixed and then season with salt and pepper.
Divide the pasta between two warmed pasta bowls and then shave the truffle over the top. Inhale deeply and enjoy.
TABLE OF CONTENTS
2
Servings
Jennifer McLagan
Jennifer McLagan has been called courageous, a contrarian and even a little crazy. Well in these dietarily correct times, she is definitely a provocative iconoclast who challenges us and makes us rethink our relationship to what we eat. And while she creates delicious recipes she believes that food is more than recipes. So equipped with a quirky sense of humour, a taste for the bizarre, and bowerbird tendencies she delves into food’s history, myth and culture adding to the literature of food and cooking. Her books garner prizes everywhere, BONES won the James Beard Best Single Subject Cookbook award, was a winner in the Gourmand World Cookbook Award, and a finalist in the IACP cookbook awards. FAT won the Gourmand World Cookbook Award for Best Cookbook Cover, the Silver Sprout Award, and both the IACP and James Beard Awards for Best Single Subject Cookbook. It was also named Cookbook of the Year 2009 by the Beard Foundation and is short listed for Cuisine Canada awards. But her publisher just wishes they’d sell better.
A recipe by
Jennifer McLagan