Sometimes staying in for New Year’s Eve is an enjoyable option as opposed to going out! Sometimes you just want a nice quite New Year’s Eve with good food and drink at home! I can always go out for dinner another night!
I always plan a complicated menu and started to this time as well when I realized I wasn’t in the mood for spending hours in the kitchen.
I just wanted to relax and enjoy the day and make something wonderful yet simple that would have that WOW factor after all it was still New Year’s Eve! Then I found this pasta recipe with truffle butter and thought this could work.
At first I thought the tagliarelle would be just an appetizer and I had a small prime rib to make as well with some but not all of the trimmings. I had a feeling once I make the Tagliarelle with Truffle Butter no one would not be hungry for anything else and the prime rib would be another night’s dinner! The prime rib was dinner for another night after we enjoyed the rich, delicious pasta.
Normally I don’t make rich dishes but this was New Year’s Eve and although I have never had a fresh truffle which I would so like to try, I do like truffle butter, oil and cheeses! The recipe I found from watching Ina Garten on the Food Network looked so easy to make and it was truly that easy. Although it called for only 8 or so ounces of pasta, I used a little more and it made no difference in the taste of the dish.
I loved the recipe and it had the wow factor I was looking for this special New Year’s Eve dinner! Best of all it took only 15 minutes to make! Make this recipe and you too can impress your guests in 15 minutes!
Tagliarelle with Truffle Butter
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Prep Time: 20 min
Cook Time: 10 min
- Kosher salt
- 1/2 cup heavy cream
- 3 ounces white truffle butter
- Freshly ground black pepper
- 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
- 3 tablespoons chopped fresh chives
- 3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. 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.
Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you’re not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
Courtesy of the Food Network