Tagliarelle with Truffle Butter

January 8, 2010 · 34 comments · Print This Post

in Dinner, Pasta / Grains

My enjoyment of truffle laced dishes has existed for quite some time, but this like quickly turned to love when I experienced the out-of-the-world deliciousness of the Rosemary-Truffle fries that are served at Chef Will Gilson’s Cambridge based restaurant Garden at the Cellar. If you eat at this establishment I positively demand that you order a side of these phenomenal fries. I don’t care if they don’t “go” with your wine or your entree. If you neglect to try them then you’re a complete and utter fool.

Coincidentally enough (or really not so much) my idol Ina Garten uses truffle butters and oils in her cooking constantly. She also routinely heralds the use of  the D’artagnon brand in various recipes so when I splurged and purchased my Christmas Turkey online from D’artagnan this year I impulsively tossed in a container of white truffle butter as well.  Some of this butter was spread under the skin of my turkey but I also used a portion of it in this pretty pasta dish.

In the end I was amazed at the rich and deep flavor that 3 ounces of silky truffle butter added to the Tagliarelle, or in my case, a package of “not so posh” Tagliatelle from Trader Joe’s. Ringing in at $16 per 8-ounce container I’m still on the fence about whether or not I think this product is a must-have item or simply something you should pick-up on special occasions. Especially as I’m technically supposed to be cutting back on my over-the-top spending habits per my 30 Things I Want To Do Before I Turn 30 list of goals. Either way I think you have to at least try the butter before you completely roll your eyes about the price.

I actually still have a few ounces of butter left. What do you suppose I should make with it next? Honestly, I’m tempted to just spread it on freshly baked bread or rolls but that seems like it might be a bit of a waste. Perhaps a little truffle butter topped steak would be a more civilized destination for the remaining dollops?

Tagliarelle with Truffle Butter
Adapted from the recipe found in Ina Garten’s Back to Basics Cookbook
Serves 2 or 3 for dinner, 4 or 5 for a side dish or appetizer

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) sauté 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 sauté 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.

{ 30 comments… read them below or add one }

1 jo January 8, 2010 at 8:04 am

I’ve been using that stuff for years. It is an addiction. I have found that I like the truffle butter in black, but I like my truffle oils in white. Who knew?
Whole Foods recently added a truffle butter to the cheese section, it is very reasonably priced. And add it I do to my Sunday toast. Plop some in my potatoes, of course. Steamed carrots with a dollop…why thank you! Deadly stuff that is.

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2 Jess January 8, 2010 at 9:09 am

Erin, this stopped me in my tracks as I scrolled through my reader this morning. As for that truffle butter, I have zero experience with such things, but I can’t imagine a better way to honor it than by spreading it on some warm crusty bread. That way, it’s center stage. What could be more civilized?

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3 Jade B January 8, 2010 at 9:32 am

This sounds absolutely amazing. So truffley and creamy. I think I just had a truffle-gasm as I too am obsessed with truffle-related foods. And per your instructions, I will immediately get myself over to Garden at the Cellar and try those fries.

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4 Lindsey@pickyeatings January 8, 2010 at 9:54 am

I have never used truffle anything before…maybe because I’m too cheap to justify it (well, cheap in terms of certain things). But I love really simple pasta recipes, and like you, I love me some Ina.

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5 Jennifer January 8, 2010 at 10:00 am

I haven’t been to Garden at the Cellar yet. I have no proper excuse…These fries you mention, my friend, are what’s needed to get me over there. I’m a sucker for fancy fries. With your final dollops of butter, maybe pay tribute to said fries with some roasted potatoes.

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6 Kelly January 8, 2010 at 11:04 am

Yum. That looks fantastic. I love how when you have amazing ingredients a simple meal becomes over the top. For some reason, a pat of the butter on a popover sounds heavenly to me.

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7 Valérie January 8, 2010 at 11:34 am

I’ve never gotten my hands on truffle butter, but I’ve fallen head over heels for truffle oil – and I’ve never gotten back up! Truffle anything is seriously addictive!

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8 Megan January 8, 2010 at 11:39 am

I LOVE the rosemary truffle fries at Garden at the Cellar. We always order them, so I definitely second what you said about ordering them regardless of whether they go with your meal. I’ve eaten them alongside pumpkin soup with pork rillete. :) This pasta looks fabulous. Do you think it might work with truffle oil and regular butter?

For your leftovers, maybe roasted potatoes with truffle butter?

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9 Bob January 8, 2010 at 1:34 pm

You know, I’ve always avoided truffle since I don’t care for mushrooms. But I’ve recently been told that that’s not really very clever of me. I actually live pretty near Cambridge now, I’ll have to go get some fries… :D

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10 Kerstin January 8, 2010 at 4:11 pm

What a yummy splurge! I’ll have to check out Garden at the Cellar – the menu looks great!

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11 nicole spaz January 8, 2010 at 5:50 pm

Teatro on tremont by the common has amazing truffle parm fries. They were unbelievable.

truffle butter in mac and cheese is great. or even just an omelete.

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12 Hänni January 8, 2010 at 6:45 pm

I have never had truffle butter. Consider me intrigued!

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13 Julie January 8, 2010 at 8:14 pm

Hi, Erin:

Thanks for stopping by my blog to check out my dinner rolls!

This pasta looks amazing! Pasta is a big weakness of mine.

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14 Sarah January 8, 2010 at 9:10 pm

Speaking of buttery steak, I tried this recipe the other day and it was amazing. I wonder what it would be like with truffle butter instead of regular butter? Hmm.

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15 Sarah January 8, 2010 at 9:11 pm

It would have been helpful if I added the link, wouldn’t it? LOL.
Here it is.

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16 Alyssa January 9, 2010 at 12:07 pm

I saw Ina make this on Barefoot Contessa a few weeks ago and was drooling over it. I love the idea of making such a simple, quick cream sauce and adding the truffle butter. This pasta dish is definitely on my “to make” list this month!

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17 Charles G Thompson January 9, 2010 at 9:08 pm

Truffle butter! YUM Truffle fries! More YUM And your pasta looks wonderful. I agree: truffle butter is good on or in most anything.

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18 Evie January 11, 2010 at 2:10 pm

I’ve been the same about purchasing saffron because of the cost. Perhaps my new year’s resolution of eating out less will add more money to the truffle budget. You have me convinced it’s worth the splurge.

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19 eatingRD January 17, 2010 at 9:05 pm

wow, this sounds decadent! I’ve never had truffles, but oh some day!! absolutely love your site design, may I ask if you did it yourself? I’m working on a new site launch and yours looks awesome :)

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20 Steve Ziegler January 18, 2010 at 4:24 pm

I want to eat that. Seriously, I knew I was in the mood for something, but I didn’t know what until I checked out that picture (that gorgeous picture). I had something totally different planned for dinner tonight…whatever. I don’t have truffle butter, but egg noodle something is on tap tonight.

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21 nicole spaz January 18, 2010 at 11:34 pm

head over to O&co on Newbury for good olive oils, including truffle oils. I got a set of black truffle infused oil, while truffle infused oil, and while truffle salt. HEAVEN

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22 The City Sisters January 19, 2010 at 5:31 pm

This meal looks wonderful! I love anything with truffles. I just had white truffle risotto last week. The flavors had such depth.

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23 Bren January 20, 2010 at 1:15 am

i’ve been using white truffle salt and I love it! would love to get my hands on truffle butter, but I suppose I could make it! Happy New Year to you!

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24 Dani H January 20, 2010 at 5:10 am

I can’t believe I didn’t comment when I first read this post. Hmmm, I think I might have shorted out my keyboard from drooling all over it. The looks scrumptious. Since I’ve never tried truffles or truffle butter, I’m going to have to add this recipe to my make-it-soon list. Thanks, Erin.

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25 Nicole January 20, 2010 at 10:16 am

I’m pretty sure I would just let that melt in my mouth in order to savor every last drop. YUM!

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26 Charlene February 15, 2010 at 4:11 pm

This looks exceptional! I love simple pasta dishes like these. We are fans of your blog here at How2Heroes!

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27 Patty K @ Cuisinart Food Processor February 18, 2010 at 5:21 pm

Hi, this is a tasty recipe. We tried it yesterday and absolutely loved it. And it was easy to do. Thanks.

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28 tecla December 18, 2011 at 1:29 pm

Hi,

Ina Garten from Barefoot Contessa has this exact same recipe. I even printed her recipe from the Food Network and this was from her 2008 book, Barefoot Contessa Back to Basics. Same exact words used as yours. Is there any recipe rights infringement here and can anyone just copy somebody else’s recipe? Or who was copying?

Just asking. This recipe really sounds yummy! I will try this for our Christmas dinner.

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29 Erin December 18, 2011 at 5:28 pm

I credit Ina Garten as the recipe author clearly in the post text.

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30 Tami September 17, 2012 at 12:33 pm

Can anyone suggest a complimentary wine to do with the Tagliatelle with truffle butter? A friend is making this dish soon and I’d love to bring a great bottle of wine to go with it.

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