Truffle Salt and Black Pepper Linguini

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This had to be one of the fastest meals I’ve ever prepared. Not only was it fast, but it was elegant enough to serve to my friends.

I love truffle salt, and I love truffle butter. I’ve bought truffle butter to slather under the skin on my Thanksgiving turkey many times and this never disappoints. I bought truffle salt recently to use on popcorn … which is really good. Really, really good. Popcorn is my favorite snack of all time and I’ve been known to make just that for dinner when my husband is away on business.

Thursday night I needed to make a quick dinner and I have to say, I think this was done in under 20 minutes. It was that fast.

I boiled my linguini noodles and while that was happening in the background, I started to heat my sauce for the pasta. For my sauce, I used low sodium vegetable broth, white wine (Pinot Grigio), butter, crushed garlic and grated pecorino/romano cheese.

Once the pasta was done and I had moved it into the sauce pan to coat with all the saucy goodness, I sprinkled it with a few pinches of truffle salt and some fresh ground pepper. For the truffle salt, a little goes a long way. I’d start with a pinch or two and go from there. You may like a lot, but you probably don’t want too much.

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I bought my truffle salt at a local Farmer’s Market. There are so many flavored salts I’ve seen at the Farmer’s Market. They definitely make cooking a fun adventure. If you don’t feel like heading to a Farmer’s Market for your salt, you could buy it at Amazon.com.

Ingredients

  • 16 ounces linguini
  • 3/4 cup low sodium vegetable broth
  • 1/4 cup white wine
  • 1/2 cup grated pecorino/romano cheese
  • 1 teaspoon crushed garlic
  • 1 tablespoon butter
  • truffle salt (a few pinches)
  • fresh ground pepper (1-2 teaspoons)
  • 1/2-3/4 cup reserved pasta water

Directions

Cook linguini according to package directions. In sauce pan, heat broth, wine, butter, and crushed garlic. Add cooked noodles to pan. Add cheese to pasta and toss together in sauce. Add reserved pasta water, starting with 1/2 cup. If you need more, add it a little at a time.

Once you put your pasta in the serving dish, sprinkle with the truffle salt and pepper. Enjoy!

Until next time, Kris

 

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