10 Minute Truffle Cream Pasta

This is another recipe I learnt from Mr. Fatos Pristine, owner of The Cheese Boutique (Yes! My favorite shop all time!), when I was living in Toronto, Canada.

I got the luxury, back then when I was in Canada, to have access to fresh black truffle. No luck in HK so far, so I substitute with Truffle paste (white or black, whichever turns you on...).

My choice of pasta is Spaghettini. Well, cook them in a lot of salted water until "al dente". If you don't know what that means, it is when you cut through a string of pasta (I bite mine), the middle part is not cooked through (yet... about the size of a hair line). So it has that chewy texture. Please note that if you are going to continue to cook your pasta in your sauce, it is best to stop the cooking about 1 min before it reaches the "al dente" state.

In another sauce pan, heat a few scoop of clotted cream (or whipping cream). Do NOT boil! It gets burnt easily! Just heat it gently with low heat and shave as much "Parmigiano Reggiano" (Parmesan cheese that is...) Use as much as you like, I would go easy on that because you don't want to overwhelm the pleasant scent of truffle (which cost you an arm and a leg already). The cheese is going to thicken the sauce and add saltiness. I am a big time pepper lover, but I would avoid using any in this recipe.

So when the pasta is almost done (reaching "al dente"), and the sauce is ready, strain your pasta and dump it into the sauce. Stir! The pasta is going to suck up the sauce (you just need enough to coat the pasta without excess sauce running on your plate... same idea with salad dressing).

Plate it! Shave as many slices of Truffle until the wonderful smell knocks you out! Or add a generous spoonful of the truffle paste (or drizzle nice truffle oil) and start stirring on your plate...

Ah... I miss this recipe... :)