Is it me or is truffle oil making a come back? Either way, I know I’m using it more often in things like pizza dough, salad dressings, and pasta dishes. I love how just a teaspoon can bring a deep, earthy flavor to a dish.
My mother-in-law gave me a Nigella Lawson cookbook for my birthday back in May. This recipe is based on a truffle oil-flavored pasta recipe I saw in her book, but I’ve adapted Mom’s light, creamy pasta sauce recipe from The Perfect Recipe for Losing Weight and Eating Great. It’s easy, light, and creamy, but feels decadent–perfect for the weekend. Serve with a simple salad and a glass of white wine. Happy Friday!
- 12 ounces angel hair pasta
- 1 cup chicken or vegetable broth
- 1 cup evaporated milk, 2% or regular
- 1½ tablespoons butter
- 2 large garlic cloves, minced
- 3 tablespoons flour
- ¼ cup Parmesan cheese, plus extra for sprinkling
- 2 teaspoons truffle oil
- Ground black pepper
- Bring 1 tablespoon of salt and 2 quarts of water to boil in a large soup kettle. Add angel hair and using back-of-the-box times as a guide, cook partially covered, and at first stirring frequently to prevent sticking, until just tender. Reserving 1 cup of pasta water, drain angel hair and return it to the pot.
- Meanwhile, microwave broth and milk in a 1-quart Pyrex measuring cup until steamy hot, 3 to 4 minutes; let stand a couple of minutes.
- Heat butter and garlic in a Dutch oven or large saucepan. When garlic is golden and fragrant, whisk in flour, and then hot milk mixture all at once, whisking constantly until sauce thickens, 1 to 2 minutes. Stir in the ¼ cup of Parmesan, simmer over low heat to blend flavors, just a few minutes.
- Pour sauce over pasta, along with truffle oil; toss to coat, adding additional pasta water if necessary to moisten. Serve immediately with an additional light sprinkling of Parmesan.