Jennifer Aniston Tagliatelle Pasta
- 1 lb tagliatelle pasta
- 3 tbs butter
- 1 tbs olive oil
- 3 tbs minced shallot
- 1 clove garlic minced
- 16 oz heavy cream
- 4 oz fresh grated parmesan reggiano or pecorino romano
- salt and pepper to taste
- 3 tbs fresh chopped parsley
- *1 tsp truffle oil optional
Organize ingredients, mince shallots and garlic. Have everything measured and ready to go. Sauce should cook and be ready at the same time the pasta is cooked.
Start a large pot of boiling water for pasta.
Add 1 tbs kosher salt to water. *Start working on sauce. When water comes to boil, cook pasta according to directions on package. You should be able to have the sauce ready to go in the 9 to 11 minutes it takes to cook the pasta.
Melt butter and heat oil over medium high heat in a large sauté pan.
Add shallots and cook until they start to look translucent (about 2 minutes).
Add garlic. Cook 1 minute then add heavy cream. Bring to boil and cook about a minute.
Remove from heat and fold in half of the cheese.
Drain cooked pasta.
Add cooked pasta to sauce, along with half of the parsley and gently fold together.
Now you can either place a serving on individual plates and top with a little cheese, parsley and a drizzle of the truffle oil or place pasta in a large serving bowl, topped with a little cheese and *the truffle oil.
Pass remaining cheese to top the individual servings.
It’s easier than it sounds. You’ll love it! Don’t forget, the truffle oil is optional. It’s great without it and even better with it.