Penne with Butter and Truffle Paste
Try this Penne with Butter and Truffle Paste recipe, or contribute your own.
Try this Penne with Butter and Truffle Paste recipe, or contribute your own.
- 1 cup heavy cream
- 1 cup fresh peas
- 4 tablespoons unsalted butter
- 1/4 teaspoon fine sea salt
- ingredients 1/2 ounce dried porcini mushrooms 4 ta minced 1/4 teaspoon fine sea salt grinding coarse black pepper 1 teaspoon black truffle paste 1 cup fresh peas 1 pound pasta penne 1 cup heavy cream 4 ounces grated parmigiano reggiano cheese
- 1/2 ounce dried porcini mushrooms
- 1/4 pound thin sliced prosciutto minced
- grinding coarse black pepper
- 1 teaspoon black truffle paste
- 1 pound pasta penne
- 4 ounces grated parmigiano reggiano cheese
- Carbohydrate 295.05244683253 g
- Cholesterol 716.062751619731 mg
- Fat 134.132873563293 g
- Fiber 0.0850485726795265 g
- Protein 113.982872425898 g
- Saturated Fat 77.8954754412642 g
- Serving Size 1 1 recipe (1096g)
- Sodium 2492.19933474662 mg
- Sugar 294.967398259851 g
- Trans Fat 11.2436838982081 g
- Calories 2836 calories
Step-by-step
- Ingredients : 1 cup heavy cream, 1 cup fresh peas, 4 tablespoons unsalted butter, 1/4 teaspoon fine sea salt, ingredients 1/2 ounce dried porcini mushrooms 4 ta minced 1/4 teaspoon fine sea salt grinding coarse black pepper 1 teaspoon black truffle paste 1 cup fresh peas 1 pound pasta penne 1 cup heavy cream 4 ounces grated parmigiano reggiano cheese, 1/2 ounce dried porcini mushrooms, 1/4 pound thin sliced prosciutto minced, grinding coarse black pepper, 1 teaspoon black truffle paste, 1 pound pasta penne, 4 ounces grated parmigiano reggiano cheese
Swapping the heavy cream for full-fat crème fraîche introduces a sharper lactic tang that cuts through the rich parmigiano reggiano and tames the earthy profile of the black truffle paste. Dried porcini mushrooms require a minimum soak of twenty minutes in lukewarm water to soften completely before chopping, and retaining that strained soaking liquid adds profound depth when incorporated into the sauce base. Fresh peas demand precise timing; boiling them for precisely ninety seconds preserves their bright green color and crisp snap before they mix into the hot pasta. Grating the parmigiano reggiano on a microplane rather than a box grater yields fine, feather-light shreds that melt instantly into the emulsified starch water without clumping. Truffle paste contains volatile aromatic compounds that degrade under direct, prolonged high heat, so stir the paste into the warm dish off the burner just before serving to maximize its aromatic punch. Leftover portions store safely in an airtight container in the refrigerator for up to three days, though the pasta will continue to absorb the surrounding fats and liquids. Reheating requires patience and extra moisture; add two tablespoons of water per serving and warm the mixture gently over medium-low heat in a heavy-bottomed skillet, stirring constantly until the sauce recovers its glossy emulsion. Pairing this heavy, umami-dense pasta with a simple arugula salad dressed simply in fresh lemon juice and extra virgin olive oil provides necessary acidity and bitterness to balance the richness of the dish.
