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Categories:Viewed: 36 - Published at: 10 years ago
Ingredients
- 1 pound angel hair pasta
- Kosher salt
- 3 ounces black truffle butter
- 1/2 to 3/4 cup heavy cream
- Drizzle of black truffle olive oil (optional)
Method
- Bring large pot of salted water to a boil. Add pasta and cook until al dente; check it 1 minute shy of package instructions. Do not overcook angel hair, or it will fall apart when tossed with sauce.
- Drain pasta, and in the same pan, add butter and cream. Heat over low heat until butter is just melted. Return pasta to pot and toss gently with tongs to distribute the sauce evenly over pasta. Season to taste with salt. Transfer to large serving bowl and drizzle very lightly with black truffle oil (if using). Serve immediately, with lots of champagne.
