The definition of decadenceT
his is the one. The one dish that brings me the greatest joy to make and to eat. It’s rich, decedent, and has the ability to silence every diner at the table. I want to assure you, while I still have your attention, that you do not need to make your own pasta for this. You can substitute just fine with fresh pasta from your favorite market or use Cipriani Brand Tagliarelle. (Nope- I get no money for that pitch…it’s just what I recommend!) I, however, do make my own pasta.
No dish in the world requires more love to be put into it for the result to be good than homemade pasta. Not because it’s hard, because it’s not. But some culinary force out there just knows if you are making it while full of anxiety or anger, or if you are sharing your love with the eggs and flour. It’s a mystery but it’s the truth. No love, no pasta. Thus, it is because of the love the pasta demands, that the reward is so great. Now, toss that labor of love with some truffle butter, cream and chives and you’ll find yourself wondering how you ever lived without this dish. (At least that’s how it is for me:)
There is nothing more rewarding in the kitchen as making your own pasta
I am actually fairly new to making homemade pasta. All it took was one successful batch and I was hooked for life. However, I would still call myself very much an amateur pasta maker. Luckily for me, you only need to be an amateur pasta maker to make fettuccini, which is what this amazing Ina Garten dish calls for. Or, as I mentioned, you can just pick some up from your local market and you are still on your way to a dish of pure decedance.
The delicate noodles can be tricky to work with so be sure to have a big enough sauce pan that provides enough room for you to gently incorporate the pasta with the other ingredients. I successfully double the recipe but I do not recommend doing more than a double batch.
This silky and rich pasta is the definition of decadance
- Kosher 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 ounces fresh fettuccine
- 3 tablespoons chopped fresh chives plus extra for garnish
- 1/4 cup freshly grated Parmesan plus extra for garnish
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. (pat mushrooms dry if necessary.
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, or according to package instructions. Drain the pasta in a colander and add it to the truffle cream. Add the chives and mushrooms and very gently toss well with tongs. Gently stir in the Parmesan. Serve immediately garnished with extra chives and Parmesan.