Creamy Rigatoni Pasta With Truffle and Parmesan
I founded Victoria’s Earth Kitchen, a food and wellness blog, last August of 2023 while still working as a full-time cook at Jean-Georges abcV. After spending two years honing my culinary skills and gaining professional experience, I discovered my true passion for content creation. This realization inspired me to transition into entrepreneurship, and in May of this year, I took the leap to pursue it full-time as well as being a private chef.
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I also discovered that being a food content creator comes with its own set of perks—like receiving products from brands to try out and showcase on my social media. Recently, I received some of my favorite products yet—a selection from a chef who now has his own food line featuring high-quality items, including these Winter Perigord Truffles from Spain that I created a recipe with.
Winter Perigord Truffles, often considered one of the finest truffle varieties, are typically associated with the Périgord region of France, but they can also be found in other parts of Europe, including Spain. These truffles, scientifically known as Tuber melanosporum, are prized for their deep, earthy flavor and distinctive aroma, which can elevate a wide range of dishes.
Winter Périgord Truffles Key Facts
Seasonality: As the name suggests, Winter Perigord Truffles are harvested in the winter months, typically from late autumn to early spring (around November to March). They thrive in colder climates, which gives them their rich flavor.
Flavor Profile: These truffles have a strong, earthy taste with hints of nuttiness and a complex aroma that can include notes of garlic, wood, and musk. The flavor is robust and aromatic, making them a prized ingredient for fine dining.
Growing Region: While traditionally grown in the Périgord region of France, these truffles can also be found in other regions of Europe, including parts of Spain. Spain, with its favorable climate and soil conditions, has become an emerging player in truffle cultivation.
Culinary Uses: Winter Périgord Truffles are typically shaved or grated over dishes just before serving. They're often paired with simple, high-quality ingredients like fresh pasta, scrambled eggs, risottos, or even roasted meats, as the truffle's flavor can easily shine through. They're also used in truffle oils, butters, and sauces.
Truffle Hunting: Like other truffles, Winter Périgord Truffles are usually harvested by trained dogs or pigs, which have an acute sense of smell for finding these underground fungi. This traditional method of harvesting has remained unchanged for centuries.
Rarity and Price: Due to their scarcity and labor-intensive harvest process, Winter Perigord Truffles are quite expensive, making them a luxury ingredient in the culinary world.
This was my first time cooking with truffles, and I have to say, this pasta recipe complements them perfectly. Not only did I make it once, but I ended up preparing it on three separate occasions because my taste buds craved more—the first time just wasn’t enough! And by the way, this recipe is just as delicious even without the fresh truffles!
If you make our Creamy Rigatoni Pasta With Truffle and Parmesan, please let us know by leaving a rating below!
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Creamy Rigatoni Pasta With Winter Truffle
Ingredients
Instructions
- Fill a large pot with water and bring it to a boil over high heat. Add salt to the water. Once it’s boiling, add the pasta and cook for 10-12 minutes, or until it reaches your desired level of doneness.
- Heat a pan over medium heat, then add the shallots and sauté for 2 minutes. Add the garlic and cook until fragrant. Stir in the mushrooms and a bit more olive oil, cooking for 2-4 minutes until they’re tender. Add the butter and let it melt, allowing the flavors to infuse with the mushrooms and shallots.
- Add the thyme and stir until fragrant. Add in the truffle sauce and mix well. Then, add the heavy cream and stir until everything is fully incorporated, adjusting the salt to taste if necessary.
- Stir in the Parmesan cheese, then add the pasta and toss everything together until well combined.
- Serve hot in a bowl, top off with extra parmesan cheese and enjoy.
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