Pasta with La Tur & Fresh Truffles

Pasta with La Tur & Fresh Truffles

Pasta with La Tur & Fresh Truffles

Pasta may seem like an easy meal or a shortcut for getting dinner on the table, but using a Marella pasta from Puglia, Italy, really accentuates this truffle-laced dish and makes the meal into something wonderful. You can use zucchini noodles, if you wish, for those who are cutting carbs or looking for gluten-free options. We don’t want anyone to miss out on these fantastic, fresh truffles! Adapted from Food & Wine. Serves 2 to 4.

Ingredients:

  • 4 Tbsp salted butter
  • 8 oz dried pasta, such as the Sagne Torte organic artisan pasta by Marella from Puglia, Italy (found at Sigona’s), or any egg fettuccine or tagliatelle (optional: zucchini noodles; see notes below)
  • 8 oz La Tur cheese, at room temperature, cut into 1-inch pieces
  • Salt and freshly ground pepper, to taste
  • 1 fresh Italian white or black truffle, peeled and prepped for shaving
  • Optional garnish: fresh minced parsley (adds a pop of color)

Directions: Cook pasta to al dente, according to package directions; reserve 1/2 cup of the cooking water when pasta is drained.

Meanwhile, melt the butter in a small saucepan over medium-low heat. The goal is to brown the butter: cook until the milk solids turn a rich brown and it gives off a nutty scent, about 6 minutes. Turn off the heat and shave in about 3/4ths of the truffle. Transfer butter to a separate bowl.

Return the drained pasta to the large pot then toss with the browned butter and reserved pasta water. While pasta is still hot, add the cheese and toss just until it starts to melt; season with salt and pepper.

Transfer pasta to a serving dish or individual plates. Shave the remaining truffle on top of the pasta as garnish, add parsley, if using, and serve immediately.

With zucchini noodles: Create zoodles using 3 to 4 medium zucchini (about 1 small-medium zucchini per person), either using a spiralizer or slicing on a mandoline to make thin strips, then using a knife to create fettuccine-width strips.

Melt the butter in a large skillet over medium-low heat. The goal is to brown the butter: cook until the milk solids turn a rich brown and it gives off a nutty scent, about 6 minutes. Turn heat to low for 1 to 2 minutes, then shave in about 3/4ths of the truffle and the zucchini noodles. The zucchini will release some of its moisture, which helps create a sauce. When warmed through and zucchini has released some moisture (*see tip), add the cheese and toss until it starts to melt. Season with salt and pepper.

Transfer pasta to a serving dish or individual plates. Shave the remaining truffle on top of the pasta as garnish, add parsley, if using, and serve immediately.

*Chef’s Tip: to keep the zucchini noodles al dente, watch closely and test, understanding they will continue to cook and soften when off the heat. You don’t want them to be too mushy.

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