Notably (unhealthy) meal of the week

But so incredibly delicious....

Ingredients:

Kosher salt

1/2 c. heavy cream

3 oz. white truffle butter

Freshly ground black pepper

1 (8.82 oz.) package fine tagliarelle dried pasta (or egg fettuccine)

3 tbsp. chopped fresh chives

3 oz. parmesan, shaved with vegetable peeler

Directions:

Add 1 tbsp. salt to a large pot of water and bring to a boil.

Meanwhile, in a large saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 tsp. salt and 1/2 tsp. pepper, lower the heat to very low and swirl the butter until melted. Keep warm over VERY low heat (or else curdles.... as I found out).

Add the pasta to boiling water and cook according to directions. When pasta is cooked, reserve 1/2 c. cooking water, then drain pasta. Add the drained pasta to the saute pan and toss 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.

OMG this is good.