Best 3 Pasta With White Truffles Recipes

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Indulge in a symphony of flavors with our exquisite Pasta with White Truffles, a culinary masterpiece that elevates your taste buds to new heights. Embark on a journey through the regions of Italy, where the prized white truffles are carefully harvested and combined with the finest ingredients to create dishes that are both elegant and unforgettable. Discover the simplicity of Spaghetti with White Truffle Sauce, a classic pairing that showcases the earthy, aromatic flavors of the truffles. Experience the richness of Tagliatelle with White Truffle Butter, where the luxurious butter and shaved truffles create a velvety, decadent sauce.

For a more elaborate experience, try your hand at preparing Risotto with White Truffles, a creamy and sophisticated dish that is sure to impress. If you prefer a lighter option, the White Truffle Ravioli, filled with a delicate truffle filling and topped with a truffle-infused sauce, is a delightful choice. And for those who appreciate the complexity of flavors, the White Truffle Fettuccine, tossed in a creamy sauce infused with white truffles and finished with shaved truffles, is an absolute must-try. Each recipe is meticulously crafted to highlight the unique characteristics of white truffles, offering a culinary adventure that is both indulgent and refined.

Check out the recipes below so you can choose the best recipe for yourself!

FETTUCCINE WITH WHITE TRUFFLE BUTTER AND MUSHROOMS



Fettuccine with White Truffle Butter and Mushrooms image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepperKosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon good olive oil
12 ounces cremini mushrooms, stems removed, caps sliced 1/4-inch thick
1/2 cup heavy cream
3 ounces white truffle butter
8.82 ounces fresh fettuccine
3 tablespoons chopped fresh chives, plus extra for garnish
1/4 cup freshly grated Parmesan, plus extra for garnish

Steps:

  • Add 1 tablespoon of salt to a large pot of water and bring it to a boil.
  • Meanwhile, melt the butter and olive oil in a large (12-inch) saute pan over medium-high heat. Add the mushrooms and saute for 5 to 10 minutes, tossing often, until the mushrooms are cooked and the liquid has evaporated.
  • Transfer the mushrooms to a bowl and rinse out the pan.
  • Pour the cream into the saute pan and heat it over medium heat until it simmers. 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.
  • Meanwhile, add the pasta to the boiling water and cook for 1 to 2 minutes. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and toss well with tongs. Stir in the Parmesan. Serve hot in shallow bowls, garnished with extra chives and Parmesan.
  • Note: This recipe was doubled for filming.

TRUFFLE PASTA



Truffle Pasta image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

2 cups all-purpose flour, plus additional for dusting
3 large whole eggs plus 1 large egg yolk
Kosher salt
4 tablespoons unsalted butter
8 ounces Parmesan, finely grated, plus more for garnish
2 ounces black truffle, finely shaved

Steps:

  • For the fresh pasta: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
  • Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on a pasta machine. (If the dough comes out oddly shaped, re-form into a rectangle.) Fold it into thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
  • Without folding the dough, pass it through the next setting on the pasta machine. Continue to pass the dough through the machine, reducing the space between the rollers after each pass and lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
  • Lay the rolled-out dough on a floured counter. Roll out the remaining dough in the same manner. Cut each piece of dough into 11-inch lengths. Cut the dough into fettuccine by hand, or by passing through the pasta machine on the fettucine setting.
  • For the black truffle sauce: Boil a large pot of salted water. Add the pasta and boil until al dente, about 3 minutes. Strain, reserving 2 cups of pasta water.
  • Add the butter to a large pan over medium heat and let melt. Add half the Parmesan and 1/2 cup pasta water and stir to combine. Add the pasta and toss to coat. Add the remaining Parmesan and stir to combine. If the sauce is too thick, add more pasta water. Divide pasta among 4 bowls. Top with shaved truffle and more Parmesan. Enjoy!

FETTUCCINE, WITH WHITE TRUFFLES



Fettuccine, With White Truffles image

Provided by Moira Hodgson

Categories     pastas, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

3 quarts water
Half a tablespoon coarse salt
1/3 to three-quarters of a pound fettuccine
2 tablespoons butter
Freshly ground pepper to taste
2 tablespoons freshly ground Parmesan cheese
1 white truffle (about one-third ounce)

Steps:

  • Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
  • Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pasta will taste. Use fresh, flavorful truffles, and a good quality pasta.
  • Don't overcook the pasta: Cook the pasta al dente, or slightly firm to the bite. This will help it hold its shape and flavor.
  • Use a light touch with the truffles: Truffles are very flavorful, so a little goes a long way. Use a microplane to grate the truffles finely, and add them to the pasta just before serving.
  • Serve the pasta immediately: Pasta with white truffles is best enjoyed fresh. Serve it as soon as it is made, while the truffles are still fragrant.

Conclusion:

Pasta with white truffles is a luxurious and delicious dish that is perfect for a special occasion. By following these tips, you can make a pasta dish that is sure to impress your guests. Note: Truffles are a seasonal ingredient, so they may not be available at all times. If you can't find fresh truffles, you can use a truffle oil or butter instead.

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