1 pound dried pasta of choice (recommended: cornetti)
1 tablespoon salt
1 tablespoon canola oil
1 1/2 gallons water
1/2 tablespoon butter
1 shallot, chopped fine
1/2 cup white wine, dry
1 1/2 cup heavy cream
1 cup San Joaquin Gold cheese, grated
1 ounce white truffle oil
Pasta: Cook pasta al dente in boiling salted water. Sauce: Melt butter in a two-quart saucepan. Add shallot and cook for five minutes over low heat. Add white wine and cook until absorbed. Add cream and bring to a simmer. Take sauce pan off heat and stir in cheese until melted. Add cooked pasta to the cheese sauce in parts, until the mixture has the amount of preferred sauce coating. Finish the pasta with truffle oil and some more grated cheese, fresh-ground white pepper and salt to taste. Yield: Four servings.
Chef Michael Rusconi - Rusconi's American Kitchen
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