Spinach Tagliarelle with Black Truffle Butter
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Loading...Surprisingly light, this Spinach Tagliarelle with Black Truffle Butter features extra thin pasta with beautifully flavored truffle butter cream sauce.
Ingredients
- Black Truffle Butter
- 6 tbsp. Unsalted Butter
- 2-2.5 tsp. Black Truffle Spread (like Sabatino Tartufi)
- 1/8 tsp. Black Truffle Sea Salt (like Sabatino Tartufi)
- Spinach Tagliarelle with Black Truffle Butter
- 1/2 cup Heavy Cream
- 6 tbsp. Black Truffle Butter
- 1/2 tsp. Fresh Cracked Black Pepper (plus more for garnish)
- 1/8 tsp. Black Truffle Sea Salt
- 8.8 oz. package of Cipriani Spinach Tagliarelle
- Shaved Parmesan for garnish
Instructions
Black Truffle Butter
Combine unsalted butter in a small bowl with 1-2 teaspoons of the truffle spread. Mix well to fully incorporate truffle spread and then taste the butter. Add more truffle spread to get desired truffle flavor.
Add 1/8 teaspoon truffle salt and mix to combine, and taste. Add more salt to taste, if needed.
Cover and refrigerate until ready to use.
Spinach Tagliarelle with Black Truffle Butter
Bring salted water to a boil.
Meanwhile in a large skillet or braiser, warm cream over medium-medium/low heat.
When cream begins to simmer, reduce heat to lowest setting and add truffle butter, pepper and salt. Stir to melt the butter and keep warm over very low heat.
When water is boiling drop pasta into the water and set a timer for 2 minutes, 30 seconds. Extra thin pasta will be al dente at 3 minutes. The extra 30 seconds will give you time to use tongs to transfer the pasta to the cream sauce without it over cooking.
Transfer pasta to cream sauce, reserving 1/2 cup of the pasta water.
Gently toss the pasta in the warm cream sauce to coat, adding pasta water as needed to keep pasta very creamy. Remove from heat.
Serve in shallow bowls with shaved Parmesan, more black pepper and Black Truffle Spread, if desired.