Curtis Cascione Cook Off Pasta Battle April 11 2012
Mark's Pasta With Truffle Butter & Cheese
* Kosher salt
* 1/2 cup heavy cream
* 3 ounces white truffle butter
* Freshly ground black pepper
* 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
* 3 tablespoons chopped fresh chives
* 3 ounces Parmesan, shaved thin with a vegetable peeler
Add 1 tablespoon salt to a large pot of water and bring to a boil.
Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.
Steve's Pasta Primavera:
Bowtie pasta in a light cream sauce
in a fry pan 2 tbsp olive oil
1-2 cloves chopped garlic
3 tbsp of toasted pine nuts
add 1 cup chopped red bell pepper
1 cup brocolli florets
1/2 cup chopped onions
add salt and pepper to taste some parsley and basil as well
add 1/2 cup light cream
1/2 cup chicken broth
1/2 cup assiago cheese shredded
let simmer until it thickens to a sauce and then add cooked pasta no more than 1 lb. and serve