White Truf­fle Tagli­olini

Food & Wine - - DECEMBER RECIPES -

Gen­er­ous por­tions of this pasta dish per­fectly show­case the white truf­fle’s heady aroma. Use the tagli­olini recipe on p. 58, or pur­chase fresh spaghetti. Now is the time to break out a great bot­tle of wine to bal­ance the creami­ness of the dish with acid. 1 lb. fresh tagli­olini or spaghetti Kosher salt 1/2 cup best-qual­ity but­ter (4 oz.), di­vided 2 oz. Parme­san cheese, grated (about 1/2 cup) 1 oz. fresh Alba truf­fle, shaved

Bring a large pot of wa­ter to a rolling boil over high. Sea­son lightly with salt. Add pasta, and stir gen­tly with tongs. Boil un­til pasta is cooked but still slightly chewy, about 2 min­utes.

2. While pasta cooks, melt 1/4 cup but­ter in a large skil­let over high. Us­ing tongs, trans­fer cooked pasta to skil­let, and stir to evenly coat with but­ter. Use a la­dle to add about 1 cup pasta cook­ing liq­uid to skil­let, and con­tinue stir­ring rapidly. Add re­main­ing 1/4 cup but­ter, and shake and stir pan un­til the sim­mer­ing wa­ter re­duces slightly and forms a creamy sauce that clings to the pasta. Re­move from heat, sprin­kle pasta with cheese, and con­tinue stir­ring un­til pasta par­tially ab­sorbs cook­ing liq­uid and forms a creamy sauce. If pasta looks dry, add a splash more cook­ing liq­uid. Di­vide pasta among 4 bowls, and top with shaved truf­fles. Serve im­me­di­ately.

WINE Aro­matic Pied­mon­tese red: 2016 Re­nato Ratti Battaglione Bar­bera d’Asti

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