Cognac Flambéed Truffle Pasta Recipe

Name: Le Petit Paris Cognac Flambéed Truffle Pasta Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Pasta (Fettuccine or Tagliatelle); 120 ml Cognac; 20 g Black Italian Truffle (sliced); 1 kg Parmesan Cheese (whole wheel); 250 ml Heavy Cream; 50 g Butter; 1 tsp Salt; 1 tsp Black Pepper

Inspired by Le Petit Paris

Time30m

Serves4

Our signature Entrée, the Cognac Flambéed Truffle Pasta with Black Italian Truffle is cooked in front of you in a wheel of Parmesan Cheese.

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Pasta (Fettuccine or Tagliatelle)
1/2 cup (120 ml) Cognac
0.71 oz (20 g) Black Italian Truffle (sliced)
2.2 lb (1 kg) Parmesan Cheese (whole wheel)

Sauce Ingredients

1.06 cup (250 ml) Heavy cream
1 3/4 oz (50 g) Butter
1 tsp Celtic sea salt
1 tsp black pepper

Method

Cooking the Pasta

1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.

Preparing the Sauce

2
Making the Cream Sauce
In a large skillet, melt the butter over medium heat. Add the heavy cream, salt, and black pepper. Stir to combine and let simmer for 2-3 minutes until slightly thickened.

Flambéing with Cognac

3
Add the cooked pasta to the skillet with the cream sauce and toss to coat. Slowly add the cognac around the edges of the skillet, then carefully ignite it with a long lighter. Allow the flames to subside as the alcohol burns off.

Finishing Touches

4
Combining with Truffle and Cheese
Once the flame has extinguished, add the sliced black truffle and toss everything together. Gradually add reserved pasta water if the sauce is too thick. Serve immediately in the hollowed-out wheel of Parmesan cheese.