Truffle Butter Pasta
Truffle Butter Pasta:
150g Lewis Road Creamery salted butter, softened
3/4 tsp truffle seasoning
300g dried rigatoni pasta
50g parmigiano Reggiano, finely grated + extra to serve
1 tsp freshly cracked black pepper
Combine softened butter and truffle seasoning together in a bowl. Set aside.
Add the pasta to a large pot of heavily salted boiling water. Cook according to packet instruction, until pasta is almost cooked but slightly under-done (it will finish cooking in the sauce).
While the pasta is cooking, add the truffle butter to a large fry pan and melt on a medium-low heat. Once the butter started to foam, add the black pepper and cook for about 1 minute, until fragrant. Add about 1 ½ cups of the pasta cooking water to the fry pan. Whisk vigorously to emulsify the mixture. Simmer for a further 1-2 minutes, until reduced slightly.
Once the pasta is almost cooked, reserve another 1 cup of pasta water, then drain the pasta. Add cooked pasta to the fry pan and cook for a further 1 minute, stirring often, until pasta is tender. Remove pan from heat and add parmesan. Stir vigorously, until fully combined. Add another small splash of pasta water and stir vigorously, until combined. Repeat this process of adding pasta water, until the desired consistency is reached.
Serve pasta topped with some more parmesan and freshly cracked black pepper.