Pappardelle Pasta with White Truffles from Jenny Steffens Hobick

1 pound of Pappardelle Pasta (store bought or homemade- get recipe here!) or 1 pound of fettucine

1/4 cup of olive oil

1 tablespoon of white truffles, minced or shaved**

1/3 cup of heavy cream

parmesan

black pepper

**You can get preserved white truffles at most gourmet stores. Truffle Butter can also be used. Sometimes, in a pinch, you can just use a couple of minced baby portobello mushrooms used with truffle oil.

In a large stock pot, bring water to a boil and add 2 tablespoons of salt. If you are using dried pasta, you will start the pasta before you begin the sauce - as it will take just about the same amount of time to cook the pasta as it will to make the sauce (approx. 6-8 minutes). If you are using fresh pasta, boil the water now, and add the pasta to the water just when you've finished the sauce. It will only take 1-2 minutes to cook.

For the sauce, start with a large saute pan. Put in olive oil and cream. Cook on med-low, for about 3-5 minutes, stirring constantly, until it begins to slightly thicken. Add in the truffles and cook for 2 more minutes. If it gets too thick, add a little water from the pasta pot.

Add the cooked pasta to the sauce and toss. Sprinkle in black pepper and parmesan cheese. Serve hot. You may want to drizzle it with a special olive oil.