This is on the menu at pretty much every Italian restaurant. It’s your classic creamy, cheese, garlicky, truffle scented pasta. I don’t care if it’s overdone! I don’t care if every food blog has a recipe for it! I don’t care if it’s cliched! Huh. Maybe my mom does have a point when she says I’m more overdramatic than Hamlet.
1 head of garlic
1 cup chopped cheese (more on this later)
16 oz fettuccine
3 tablespoons heavy cream
½ cup milk (not shown)
½ tablespoon white truffle paste
You know the drill. Chop and peel the garlic. Smell the garlic. Feel true peace. Look at the news. Flip out. Grab a baseball bat and head for Washington DC. Get stopped by your mom. Deliver a dramatic sermon about the role of an apathetic and misogynistic society in the rise to power of a deranged tyrant. Smell the garlic again.
Saute the garlic in a pan large enough to hold the pasta.
Speaking of which, you should boil that. I’ve heard of some people boiling their pasta in a creamy sauce. I think that’s scandalous. Okay, so maybe I’ve done that. If the president can lie and cheat and get away with it, so can I!
Pour the heavy cream and milk in, and turn the heat to low. Milk on high heat always burns.
Now throw in the cheese- use whatever cheeses you have lying around! I used parmesan, gruyere, and romano. Just don’t use Kraft singles. Not that I have anything against Kraft singles (back in the day, I could eat a whole pack of them! That stopped kind of abruptly once my mom found out what goes in Kraft singles).
Stir it around, and let it melt. Add salt and pepper. Some fresh parsley or basil wouldn’t go amiss.
Now squeeze in the truffle paste. You can add less, if you don’t want a strong flavor or your truffle paste isn’t as concentrated. Taste it, and adjust the seasonings and paste to taste.
Now throw in the pasta- reserve some of the hot pasta water if the sauce gets too grainy and gloopy, which is always a danger with cheese sauces.
Serve it with a sprinkling of fresh herbs (These are green onions, because I ain’t got no herbs).