One of my vivid childhood memories is making truffle pancit canton in the middle of the night. The juxtaposition of instant pancit canton and truffle oil continues to confuse me until today, but whenever my mom added truffle oil into our noodles, midnight snacking felt immeasurably much fancier.
That experience led up to my life-long fondness for truffle pasta. The freshness of the pesto complements the robust flavor profile of the truffle, so you will not get tired of it or the feeling we describe as “umay”. I recommend using farfalle, penne, rigatoni, or any pasta shape with crevices where the creamy sauce may seep through, providing each bite with the perfect ratio of pasta and sauce.
Recipe
Yields 3-4 servings
Ingredients
300 grams pasta, raw weight
1 chicken stock cube
2 tablespoons butter
4 cloves garlic, minced
1 small onion, diced
½ cup all-purpose cream
4 tablespoons truffle pesto paste (2 tablespoons pesto, 2 tablespoons truffle paste)
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon nutmeg
Parsley and extra cheese for garnish
Procedure
Cook the pasta according to the instructions on the packaging. Add an extra chicken stock cube to the pasta water.
Save ⅓ cup of the pasta water.
In a pan, sauté the garlic and onions in the butter.
When the onions are translucent and the garlic lightly golden, slowly pour in the chicken stock and cream and let them simmer.
Add the truffle pesto paste.
Season with salt, pepper, and nutmeg.
Mix the pasta in the sauce.
Garnish the dish with cheese and parsley and enjoy!
Comments