tagliolini with truffle butter

tagliolini al burro tartufato

TOTAL TIME: 20 minutes

MAKES: 6 servings

With this pasta, looks are deceiving. To the eyes, it's plain as can be, but its aroma tantalizes, and its flavor—the tagliolini is tossed with a butter sauce made with white truffle paste—amazes. One bite and you will swoon.

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Ingredients

Fine sea salt
1/4 cup plus 1 tablespoon dry white wine
1/3 cup thinly sliced shallot
1 stick (8 tablespoons) unsalted butter, cut into small pieces
1/2 teaspoon white truffle paste (see note)
1/4 cup water
1 cup freshly grated Grana Padano cheese
1 pound egg tagliolini or other long thin egg pasta
Flaky coarse sea salt

Instructions

Bring a large pot of salted water to a boil.

Meanwhile, in a medium skillet, combine wine and shallot; heat over medium-high heat, stirring occasionally, until wine has reduced by half, 3 to 4 minutes. Add butter and truffle paste; continue to cook, stirring, until butter has melted. Add 1/4 cup water and stir to combine, then remove pan from heat. Add cheese and stir to combine. Set sauce aside.

Cook pasta in the boiling water until tender, about 2 minutes. Reserving 1/2 cup of the pasta cooking liquid, drain pasta and transfer to a large serving bowl. Add sauce and 1/4 cup pasta cooking liquid; toss to combine well, then let sit 1 to 2 minutes. Add more pasta cooking liquid to moisten, if necessary. Season with crushed coarse flaky sea salt to taste. Serve immediately.

NOTE: White truffle paste can be purchased at specialty food stores or ordered online at buonitalia.com; (212) 633-9090.

September 2011