No, I’m not calling myself Big Mama, not to worry.
For my birthday, a Wednesday, with restaurants shut down for the Rona, I needed a fun, indulgent recipe to whip up for the occasion. Thanks to French Vogue, I landed on Big Mamma’s Famous Truffle Pasta. Could the name be any better? And possibly less French? I loved it instantly. Big Mamma apparently has a flock of Italian eateries in Paris, that after this recipe have made my places to visit in Paris list.
First, let’s kick it off with some cooking fuel, my favorite.
I edited the recipe just a bit. Rather than fresh truffles on plain pasta, I came into some truffle ravioli and truffle butter, so a wee bit of rearranging. Also, no mushrooms and my favorite, zucchini instead.
Gorgeous meal for one. The pasta wasn’t amazing because the flavor just wasn’t it in, no fault of Big Mamma’s. The sauce was really lovely though, just rich enough, and I look forward to try that again on a nicer pasta.
Big Mamma and Lauren Make Famous Truffled Pasta
- Some pasta
- Fresh truffles if you’d like, 2 T. truffle butter if you don’t
- 2 T. fresh cheese (or mascarpone)
- 1 shallot, chopped
- 1 zucchini, diced
- 1.25 c. white wine
- 5 T. parmesan, grated
- Chop your veggies! Set aside.
- Melt truffle butter over medium heat, add a dash of olive oil too because you’ll need it.
- Add shallot and truffle if using, cook for a few minutes until fragrant.
- Add zucchini, saute until semi-tender, about 5 minutes.
- Deglaze pan with white wine, stirring often to move about the brown bits.
- Simmer for 10 minutes and stir a bit again.
- Cook your pasta during the simmer period.
- Stir in the fresh cheese until incorporated.
- Stir in Parmesan until incorporated.
- Add pasta to sauce.