Best 5 Pasta With White Truffles Recipes

PASTA WITH WHITE TRUFFLES

Steps:

• Cook the pasta in plenty of boiling salted water. Drain.
• Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
• Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
• Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.

LONE LINGUINE WITH WHITE TRUFFLE

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Add the linguine and cook for 2 minutes less than the instructions on the package. Taste it to make sure it's al dente. Remove 1/2 cup of the pasta cooking water and reserve. Drain.
• In a bowl whisk the egg, the cream, Parmesan, a few drops of white truffle oil and a good pinch of white pepper.
• Put the drained pasta back into the pan you cooked it in, then add the butter and about 1 tablespoonful of the cooking water. Stir to mix.
• Stir in the egg mixture and keep mixing so that the pasta becomes smooth, soft and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly.
• Transfer the pasta to a bowl and eat alone, and thrillingly.

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS

Steps:

• Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
• Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
• Transfer the mushrooms to a bowl and rinse out the pan.
• Pour the cream into the saute pan and heat it over medium heat until it simmers. 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.
• Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
• Note: This recipe was doubled for filming.

FETTUCCINE, WITH WHITE TRUFFLES

Steps:

• Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
• Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.

PASTA AND WHITE TRUFFLE GRATIN

Steps:

• Cook pasta until tender but still firm to bite. Drain. Rinse under cold water; drain well. Drizzle with oil; toss. Set aside.
• Melt 8 tablespoons butter in large pot over medium heat. Whisk in flour. Stir constantly for 3 minutes (do not brown). Gradually whisk in milk. Bring to boil, whisking. Reduce heat to medium-low. Simmer until sauce is thick and smooth, whisking often, about 5 minutes. Add nutmeg. Season with salt and pepper. Cool 30 minutes, whisking occasionally. Whisk in truffle powder. Add pasta; toss to coat. Divide among eight 1-cup ramekins or custard cups. Do ahead Can be made 1 day ahead. Cover; chill.
• Preheat oven to 350°F. Melt 2 tablespoons butter in medium skillet over medium heat. Add panko; toss until golden, about 5 minutes. Transfer ramekins to rimmed baking sheet. Sprinkle with panko. Bake until bubbling at edges and golden brown on top, about 15 minutes. (If chilled, bake 15 minutes covered with foil. Uncover, sprinkle with panko, and bake uncovered 15 minutes.)