One day, I’d like to discover a huge trust fund that’s been hidden from me my whole life. I will bathe in black and white truffles, brush my teeth with foie gras, exfoliate my face with Caspian Osetra Caviar… maybe I’ll take a casual weekend trip to The Fat Duck or something. I’ll bring friends and family with me and at the end of the meal say, “nah, nah, I got it.” But for now… truffle oil will have to suffice. I’ll buy the dried version of Chantrelles and eat tobiko off of the California rolls my friend usually pushes aside. Life is so hard.
Truffle oil makes me feel like I’m rich without greedily taking away from my wallet. I love how a few drops can go such a long way. One of my favorite things to do on a lazy night is boil pasta, mince a few cloves of garlic, grate up some Parmesan and drizzle with the oil. Quick, easy, elegant, and scrumptious. A great tip that I picked up is that there is a big difference between pasta and egg noodles when using truffles. Egg noodles have a very silky texture, compared to pasta where it is much more starchy and chewy. Silky textures and truffles are truly a match made in heaven.
And getting into heaven is not hard at all. You only need a few ingredients:
8 ounces Egg Noodles
3/4 pint Heavy Cream
3 tbs White Truffle Oil*
3 tbs Butter
Salt and Pepper
*I found this truffle oil in TJ Maxx’s homegoods sections. Most food specialty stores will have it, sometimes Stop & Shop has it too.
1) Boil a pot of salted water for pasta
2) Mix butter with white truffle oil
3) In a saucepan, bring heavy cream to a simmer. Add truffle oil and butter mixture and let it melt. Season with salt and pepper and mix.
( I sauteed garlic and ham first, but optional)
3) Add egg noodles to boiling water. Cook until tender. Reserve 1/2 cup of pasta water and add noodles to cream sauce.
4) Coat the noodles with cream sauce to absorb the flavor. If the sauce is too thick, add some of the pasta water to have desired amount of thickness.
5) Plate pasta.
6) Sprinkle grated Parmesan on top and garnish with chopped chives.
Prep time: 25 minutes
Servings: 2 people
Total Cost of Recipe Amount: $11
$13 white truffle oil bottle
$3 heavy cream
$5 egg noodles (16 oz)
This made me laugh, and a little jealous, except that I have faith that when your mystery trust fund check arrives in the mail, you will call me. You WILL, won’t you? Anyway, until then, thanks for sharing your silky egg noodle, Parmesan, heavy cream, and truffle oil secrets with us.
When that day comes, I hope you enjoy all of your food covered in gold leaf, Jim!
Looks delicious! Keep up the tasty work! Add me on twitter – @TasteWanderlust – miss you!