Truffle Butter Pasta

Pasta is one of my favorite foods to tinker with in the kitchen. There are so many img_5431variations and options. The idea for this was inspired by a car ride conversation with my friend Martha. We frequently talk food, and she is an excellent cook! She told me how she used Wegmans Truffle Finishing Butter on pasta and it was super simple and delicious. So, I have been tinkering with different ways to prepare pasta using truffle butter as the main flavor component. The recipe I am going to share is the latest version I have come up with.  

Ingredients:

  • 2 Shallots – thinly sliced
  • 5 – 6 Mushrooms – sliced
  • ½ container of Wegmans Truffle Finishing Butter
  • ½ of 8oz. Wegmans Fresh Mozzarella – cut into ½ inch squares
  • ½ pound of Pappardelle Pasta
  • 1 slice of Trader Joe’s Uncured Apple Smoked Bacon
  • Olive Oil
  • Grated Parmesan and Romano Cheese
  • Salt and Pepper to taste

I start out with the usual important steps first, music and a little wine. The next thing I do is prep and cut everything I need to complete this dish. This includes the shallots, mushrooms and the fresh mozzarella. I also start the pasta water. All of this will finish quickly and the biggest mistake I make is overcooking the veggies while waiting for the pasta to cook.

Then, I get a pan warming for a few minutes before I drop in the slice of bacon. The bacon is the perfect way to add some great smoky flavor to the base of this dish. Once the bacon has crisped up, I remove it and set it aside on a paper towel.

I will add a touch of olive oil to the bacon fat depending on how much fat renders out of the bacon and then drop in the shallots and mushrooms and cook for 4 to 5 minutes, just enough to soften them. This will all cook super fast.

Once everything is done, I put the strained pasta into the pan with the sauteed shallots and mushrooms. I spoon in about ½ of the container of truffle butter. At this point, I do not have any heat going in the pan. The residual heat of the pasta melts the butter. I use a pasta cooking utensil to mix up the butter, shallots, and mushrooms. Next, I add the fresh mozzarella and crumble in the bacon. I keep mixing it all the best I can to get everything evenly spread throughout the pasta. Most of the time the veggies hang out on the sides of the pan, so pay attention as you mix.

The last few ingredients, parmesan and romano cheese, salt and pepper, I add to taste. Then, I plate and serve usually with some good crusty bread. I have served this as a stand-alone dish or as a side to accompany a protein of some kind. Either way, it’s simple and delicious!

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