Strozzapreti Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add a generous pinch of salt (about 1 tbsp per 4 qts water). Add 12 oz strozzapreti and cook until al dente according to package for dried pasta or 2–3 minutes for fresh — usually 1–2 minutes before the recommended finished texture since it will finish in the sauce. Reserve 1 to 1 1/4 cups of pasta cooking water, then drain pasta, leaving it slightly wet.

Finish and serve

Return the drained pasta to the pan with the Parmesan cream (see next section) over low heat. Toss gently and add reserved pasta water, a few tablespoons at a time, until sauce clings to the pasta and reaches a glossy, silky consistency (about 1/4 to 1/2 cup). Stir in 1 tbs extra-virgin olive oil and freshly ground black pepper to taste (~1 tsp). Taste and adjust seasoning with salt if needed. Divide pasta among 4 warm plates or bowls. Drizzle 1 tsp truffle oil over the plated portions (use less if strong). Sprinkle remaining 3 oz grated Parmigiano-Reggiano over each portion and finish with a tiny pinch of additional black pepper and chopped parsley if using. Serve immediately.

Mince and measure: Finely mince 1 shallot and 2 garlic cloves. Grate all Parmigiano-Reggiano and measure cream and stock.

Sweat aromatics: In a wide sauté pan or skillet large enough for the pasta, melt 2 tbs unsalted butter over medium heat. Add the minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant; do not let the garlic brown.

Build base: Sprinkle 1 tsp all-purpose flour over the softened shallot and garlic and stir for 30–45 seconds to cook the raw flour taste. Deglaze the pan with 1 tbs dry white wine (or stock), scraping up any bits on the bottom. Let the wine reduce until nearly evaporated, about 1 minute.

Add liquids: Pour in 1 cup heavy cream and 1 cup low-sodium stock, stir to combine and bring to a gentle simmer over medium-low heat. Let the mixture reduce and thicken slightly for 4–6 minutes, stirring occasionally so it does not stick.

Incorporate cheese and season: Lower heat to low. Stir in 4 oz grated Parmigiano-Reggiano, mixing until the cheese has melted and the sauce is smooth. Add 1 tsp salt and 1 tsp freshly ground black pepper (adjust later after tossing with pasta). If the sauce is too thick, loosen with reserved pasta water later. Keep the sauce warm on the lowest heat setting but do not allow it to boil once cheese is added, to prevent separation.