Name: Truffle Pasta inspired by Broad City
Cook time: 7200 s
Total time: 7200 s
Yield: 2 servings
Ingredients: For the Bucatini al Tartufo; 1 wheel parmesan cheese; 1 tbsp kosher salt + more to taste; 2 tbsp unsalted butter; 2 tbsp extra virgin olive oil; 2 oz black truffles, cleaned; 8 oz dried bucatini pasta; 1/4 cup brandy; Optional: black truffle pearls

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Babish

In the final season of Broad City, when negotiating the terms of their relationship, Ilana and Lincoln describe a bowl of pasta in particularly explicit terms. As soon as I heard it, I knew I had to make it on the show. Okay yes, this was pretty much just an excuse for me to make some truffle pasta. And to use my giant wheel of parmesan for something other than snacking.

Truffle Pasta inspired by Broad City

Prepare the cheese wheel by removing the top and scoping out a ½ inch of cheese to create a shallow bowl. Leave about ½ cup of grated cheese in the ‘bowl’ of the wheel

Begin heating a large pot of water with salt over high heat.

Combine the butter and olive oil in a large skillet over medium heat.

Once the butter is foaming, turn off the heat, and grate about half of the truffle into the pan. Let the truffles infuse into the sauce.

Cook the fresh pasta in the boiling water for 8-9 minutes, or until al dente.

Add the cooked pasta directly into the large skillet. Toss the pasta in the sauce and add about ¼ cup of pasta water to help emulsify.

Add the brandy to a small metal bowl. Ignite the brandy.

Very carefully, pour the brandy over the cheese wheel and stir with a large metal spoon to melt the cheese.

Add the pasta to the cheese wheel and toss to coat it evenly in the melted cheese.

Serve immediately and garnish with more sliced truffles and optionally, truffle pearls.

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