Pappardelle with White Truffle Butter

Truffles are mushrooms that have a very distinct (and expensive) flavor.  But it is worth every penny to get a little taste… and a little goes a long way!  White truffle butter can be found at Whole Foods and many specialty grocery stores.  I tend to use it with pasta but it can be added to seafood or risotto for a special punch!  The first time I ever tried anything truffle-infused was at a restaurant called Sweet Georgia Brown in Detroit, MI.  It was a potato bisque with a little sprinkling of truffle oil and I don’t think I’ll ever forget it.  Hmmm…maybe I’ll try that at home :)  Stay tuned!

Pappardelle with Truffle Butter

1 (8oz) package dried pappardelle pasta

½ c half and half

3 oz white truffle butter

1/3 c thinly sliced shallots

¼ tsp minced garlic

3 tbsp chopped fresh chives

3 oz shaved parmigiano-reggiano cheese

Kosher salt

Pepper

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

In a large sauté pan, heat truffle butter over medium heat.  Once it melts, add shallots and garlic and sauté until tender - about 3 mins.  Add half and half to butter mixture.  Heat until it simmers.  Add salt and pepper.  Reduce heat to low.

Cook pasta until al dente.  This may be a couple minutes shorter than the package directions.  When pasta is cooked, reserve a ½ c of cooking water and then drain.  Add drained pasta to the cream mixture.  As the sauce is absorbed, add cooking water until creamy.  Salt and pepper to taste.  Note: You may not need to use the entire ½ c of cooking water.

Transfer pasta to a serving bowl and garnish with chives and shaved cheese.  Serve immediately.

Tip: Use a vegetable peeler to shave hard cheeses yourself.  This way, you don’t have to buy the cheese that is already shaved at the grocery store since it often has added preservatives to keep it fresh.  The block of fresh cheese tends to last longer and have a richer taste than its processed counterparts.

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