Pappardelle with White Truffle Butter Cream Sauce

There is a recipe that floats around the internet that has been aptly dubbed “engagement chicken” because it has been said to be so delicious that it will make a man propose to you when he eats it. Or something.

I feel fairly certain that is no more than a myth or wives tale (or else we would eat a larger amount of chicken per capita…and there would be a lot of single vegetarians) but if there is a dish so incredibly decadent and indulgent that it could elicit a spontaneous marriage proposal, it’s this pappardelle with truffle butter cream sauce. 

If you’re still doing some good old fashioned holiday indulging, make this before you commit yourself to a January in the gym. If you haven’t made a new year’s resolution since 1988, make this now, and then make it again in January because it’s that good.

Truffle butter can be hard to find, but in Chicago it is typically in stock at Whole Foods, Plum Market or Eataly. If you’re really committed, you can order it online for $9.99.

Pappardelle with White Truffle Butter Cream Sauce

Serves 2 as a meal, 4 as a side dish
Source: Barefoot Contessa

What You Need:

Kosher salt
½ cup heavy cream
3ounces 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

How To:

Add 1 tablespoon salt to a large pot of water and bring to a boil. Add pasta and cook according to package directions (or if you’re using fresh pasta, for approximately thee minutes).

Meanwhile, in a large sauté pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and ½ teaspoon pepper. Turn the heat down to low and swirl the butter into the cram until it melts. Keep warm over very low heat.

Once the pasta has cooked, reserve ½ cup of the pasta water and 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.

via:http://ingoodtasteblog.net/in_good_taste/2013/12/pappardelle-with-white-truffle-butter-cream-sauce.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ingoodtasteblog%2FgeTG+%28In+Good+Taste%29