Pasta With Truffle Cream Sauce Doesn't Have To Be Hard. Read These 6 Tips

Pasta with truffle cream is a dish which no one will be able to resist for it is coated with a silky coating of cream and Parmigiano cheese. The fragrant black truffles floating in the creamy sauce is nothing less than a blessing for your tongue.

Truffles are prized possessions of Italians, and are highly coveted and sought out to take ordinary and bland recipes to the next level of deliciousness. They are always paired with par elite delicacies such as caviar and fine champagne. It is said that once you taste truffles, you'll always recognize the earthy taste and unmistakable aroma

The taste of Truffle Cream Sauce Pasta is something you'll never be able to put into words. It is crazy good that it will make you eat straight out of the pan and you won't even wait to take it on the plate.

Here are some of the tips to remember while cooking the dishes with truffle:

• Truffles are to be eaten within the seven days of the harvest because they lose their flavour and aroma each day.

• Less is more when it comes to the truffle. They have a super-strength flavour which means, even if you add fewer truffles to your dish, it will have a strong flavour.

• Either black or white truffles are supposed to be added at the end of the recipe when it is cooked.

• Truffles go best with cream, cheese and olive oil.

• Anything acidic does not go with truffles such as vinegar or citrus juices.

• Some of the dishes that include truffles are classic warm cheese/buttery-sauced pasta, mashed potatoes, pizza, and eggs (including frittata).

Ingredients

• Fresh Pasta (according to the serving)

• ½ cup butter

• ½ cup grated Parmigiano cheese

• 1 cup heavy cream

• Italian Truffles (1 packet)

• Salt and Pepper to taste

• Sliced truffles (extra for the guests to take according to their serving)

• Grated Parmigiano cheese (extra – one bowl for the guests)

How to cook

• Cook the pasta in the boiling water. Do not add salt from the start, add it later on.

• Drain the pasta after reaching the level of Al Dante. Al Dante is when there's a little bit of a bite to the texture of the pasta. For the spaghetti and fettuccine, drain after about 6 minutes, for penne and rigatoni, drain it after about 9 minutes.

• While pasta is being cooked, take the butter and melt in the large saucepan with tall sides.

• Put the Parmigiano cheese and cream into melted butter and mix it thoroughly.

• Once the mixture of melted butter is ready, toss the pasta in it, cook it well and season it with salt and pepper.

• Put the pasta mixture into a large serving bowl and grate the truffle over it.

• Serve more truffle separately on the table with a bowl of Parmigiano cheese as well to pass around the table.

That was easy, right?

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We’ve got you sorted with Urbani Truffles imported from Italy by our import partners Chenab Gourmet and Max Inc delivered straight to your doorstep.

Get your fill of Parmigiano Reggiano and other cheeses for your Italian dishes from Zanetti, and Montanari Gruzza imported from Italy by our import partners Fine Foods and Fortune Foods.

Contact us at italicswineclub@indiaitaly.comor call at +91 9811392313 for more information on our list of offerings, and place your order on this link, and get up to 25% discount.

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Source: ItalianBellaVita