While Chef Achatz doesn’t necessarily believe in having a signature dish, if we were to name one it would be his Black Truffle Explosion. A truffle stock, mixed with butter, is encased inside a perfectly cooked ravioli, creating one bite of pure bliss.
Serves 6
Prep time: 10 minutes
Cook time: 15 minutes
In a large stock pot, bring water to a boil and add a generous amount of salt. Add the linguini and cook according to the directions on the package.
While the pasta is cooking, you can make the sauce. Add olive oil and cream to a large sauté pan and cook on low heat until it begins to thicken, about 4 minutes. Add the shaved truffles and cook for 2 minutes, stirring frequently. Remove from heat.
When the pasta is al dente (has a slight bite to it), add it directly to the truffle sauce. Stir to coat evenly. Season with pepper and serve with shaved Parmesan cheese.
