September 27, 2016
Dinner, Lunch, Main Dish,
Side Dishes, Dairy, Pasta, Vegetables, Mushrooms, Italian, North American, 5-Minute Prep, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Romantic Dinner, Sunday Dinner, Winter, Stove Top, Vegetarian, Butter/Margarine, Kosher Dairy more
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"This couldn't be any easier. Six simple ingredients is all it takes. Now, truffle butter is something you can find pretty easily these days. My main grocery store carries it; as well as Walmart too. They run anywhere from $10-30 per container, depending on the brand. Williams Sonoma, Whole Foods, a variety of specialty shops; and, online carry it too. This is a very rich dish; so, I usually just top it with some roasted or sauteed asparagus spears. I keep it pretty simple. On the side; a very simple green salad is all you need. YES, it is NOT a cheap dish; but, it is one of those special dishes you can entertain with. Or, perfect for a special night with your date, husband, significant other, etc. Sometimes, it is nice to splurge. FYI - If you can use fresh pasta, all the better; but, not necessary. I think originally this was an Ina Garten recipe; but, I have found it on many sites, with many variations."
Pasta ... Note: I like fresh pasta; but, a good dried pasta is just fine. Tagliatelle is a wide 'eggy' pasta which works best for this dish. Make sure to always cook your pasta in plenty of salted water according to package directions; whether it is fresh or dried. So, cooking time listed, depends on whether you use fresh or dried pasta.
Asparagus ... For the asparagus, I simply saute them with a little olive oil, salt and pepper, just until tender. They take just a few minutes. This can also be done on a grill pan; under the broiler, or in oven too. You want them - tender, but crisp. How you cook them, is up to you.
NOTE: I don't like the pencil thin or the real thick asparagus. The pencil thin just falls apart; and, the thicker needs to be peeled down. Try to pick a medium thickness - tender spear.
Pasta and Finish ... This is the easiest dish ever. Once the pasta is cooked; drain well (reserving some of the pasta water). Return the pasta to the pot, along with the truffle butter, cream; and toss to combine. I also like to add just a splash of the pasta water, a couple of tablespoons. Then, season with salt and pepper to taste.
Serve and ENJOY! ... Add most of the cheese to the pasta, toss; and, plate. Top with the asparagus spears (as many as you like), extra cheese shavings; and garnish with chives. On the side, I mentioned, a nice simple green salad. I think that is all that is needed. It is rich and decadent; but, definitely worth it. It isn't a weeknight dish; but, definitely fun for a special night; or, to entertain with.
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