Tagliatelle con Olio Tartufo -- Tagliatelle with Truffle Oil

Instructions

Have all the ingredients ready to go, your guests already sitting around the table, and your fastest sneakers on your feet! Have the pasta pot water at the full rolling boil before starting anything.

Place the butter in a large skillet or saute pan over medium low heat, just until it is melted, do not allow it to bubble up and or brown. Remove from the heat and stir in the grated Parmigiano-Reggiano cheese, the wine, nutmeg and season with salt and pepper to taste. Keep warm over very low heat.

Add Tagliatelle to the boiling water. Cook for the short time needed, drain well and then drop into the butter mixture in the large skillet or saute pan. Swirl or toss pasta around quickly to incorporate all flavors and coat all the pasta. Serve immediately, with the Truffle Oil, having the guests add their own Truffle oil to the pasta. Have them toss it in their plate and eat instantly!

One further notice to your guests. Have them use the Truffle Oil very sparingly. A little goes a very long way. Alert them not to overdo it. Can always add more, removing it is impossible!

Author's Comments

This is another dish that was not made by my Mother . . . you have to remember she was not Sicilian! To her pasta had to have a red sauce on it . . . period! Oh well. We would usually partake of this when visiting my Uncle and Aunt in Brooklyn. My Great Uncle Paul had a small love for this dish and would have my Aunt, his daughter in law, make it at the drop of a hat. By the way, my Aunt, Aunt Lena, was my Father’s sister, yet still had the married name of La Marca . . . long story! Long marriage well over 50 years!

* Tagliatelle is a wide flat pasta, wider than fettuccine, but narrower than Pappardelle. It cooks very fast, usually just a couple of minutes. And the sauce is equally fast!

From my cookbook, The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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