Simple. Rich. Delicious. Addictive.
I found this in Barefoot Contessa’s Back to Basics cookbook. I really love Ina Garten.
1/2 cup heavy cream
3 oz white truffle butter (I confess, I’ve used black a few times as well)
1 8 oz package tagliarelle pasta
3 tablespoons fresh chopped chives
3 oz shaved parmesan
Add 1 tblsp salt to pot of water and bring to a boil.
Meanwhile, heat cream over medium heat and bring to simmer. Add truffle butter, t tsp salt, 1/2 tsp pepper. Lower heat to very low and keep warm over low heat.
Add pasta to boiling water and cook for three minutes. Reserve 1/2 cup cooking water, then drain pasta. Add pasta to pan with cream/truffle sauce and toss to coat. Slowly add in some of the cooking water to keep creamy.
Serve in bowls with chives and parmesan on top. Add pepper if you like. Enjoy!