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9.11.2014

truffle-y pasta.

If you follow me on Instagram, it's no secret that I'm an absolute truffle fiend: I never met a truffle I didn't like. So when I found myself at Williams-Sonoma recently, I was immediately drawn to this:

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Despite my pure and utter love for truffles, $19 a package is a little pricey in the grand scheme of all things dried pasta. However, when your shopping expedition is accompanied by copious amounts of wine, it's that much easier to open up your wallet.

The pasta came home with me.

I decided to let the flavors of the pasta do most of the talking when I concocted this dish, so I sauteed some garlic and mushrooms in a bit of oil and balsamic vinegar and then made a B├ęchamel (butter, flour and milk) that resulted in a Mornay sauce (I added some Parmesan cheese to the B├ęchamel). I finished with a drizzle of this truffle oil, and added more cheese and a dash of parsley.






The result? Deliciousness. What certainly had the potential to be a drunken regret turned into a delicious dinner, and if you're in the market for some pricey pasta--go the truffle route. It does not disappoint.

3 comments:

  1. YUP. I'm all over this. Sounds outrageously good!

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  2. Probs not GF? Blast. Looks good.

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  3. I may go into copley today and buy this. I love everything truffle related... had truffle fries and wine for dinner last night.

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