By Ryan Gauthier – Glowbal Restaurant Group
Yields 6 servings
Ingredients:
- 1 litre whipping cream
- 3 cloves garlic, puréed
- 1 shallot, puréed
- 50 grams truffle tapenade
- 2 ounce extra virgin olive oil
- 1 tablespoon grated parmesan
- 1.5 packages (750 grams) fresh or dry pasta
- 18 medium to large meatballs
- 6 florets tête de moine
- 1 medium sized truffle
- salt & pepper to taste
Truffle Cream Sauce:
In a stock pot add 1 ounce olive oil, shallot, garlic, and truffle tapenade. Sautée until garlic and shallot are nearly caramelized. Add whipping cream and stir with a spatula. Turn heat to medium, just below a simmer, and reduce sauce for approximately 20 minutes. Set aside.
Meatballs:
Using your favourite meatball recipe, prepare approximately three large to medium meatballs per serving.
Complete The Dish:
Bring a pot of salted water to a boil. Add spaghetti in the pot and cook as desired or by package instructions. In a large pot, simmer truffle cream sauce. Add spaghetti with parmesan and 1 ounce olive oil. Toss until noodles are coated evenly.
Place pasta in serving dish, add meatballs and top with more parmesan if desired. Garnish with tête de moine floret and shave truffle to taste.
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