- [Chef] This week, we are celebrating
the unofficial start of summer with a grilling
live stream on Friday.
The botanist is partnering with me on this one
so you know there will be good cocktails too.
It starts at 4:00 PM Eastern,
and you can cook along if you get
the shopping list in advance.
The link is in the video description.
Make sure to grab a bottle of the Botanist Islay
Dry Gin on Drizly.
Get your aprons ready and fire up your grills.
I'll see you on Friday.
- (server) This is our first pasta tasting
the Bucatini Tartufo.
Mushrooms were milled in Hudson
and they were forged just this morning.
- (man) Nice!
- (woman) Gorgeous!
- [man] Oh!
- [woman] Oh my God!
- [man] God damn!
- [woman] I'm like literally, like getting like
buttery wet, like the noodles
- [man] I would (mumbles), this pasta
even if I knew it had a disease.
- [woman] I'm a gassy bitch.
I eat shtinky food, whew!
- [Chef] Hey, what's up guys? Whoa!
Hey what's up guys?
Welcome back to Binging with Babish where
this week we're taking a look at the Bucatini
Al Tartufo from Broad City.
And you might be wondering what am I doing
with this whole wheel of Parmesan?
Well, I cracked it open for an upcoming episode
of Botched by Babish.
And considering the fancy pants backstory
of this dish, I thought it'd be a perfect time
for one of those set it on fire in
a wheel of cheese things.
Anyway, as you might've guessed,
we gotta start this episode with fresh pasta.
I've got about a cup and a half each all purpose
and semolina flour with a pinch of salt
which I'm gonna pulse together a few times
in the bowl of the food processor before cracking
in four eggs.
Pretty imprecise recipe, you might need to add
more flour or a little bit of water as necessary.
We're just gonna process it
for about 60 seconds, scraping down
the sides of the bowl as necessary
and kneading by hand until a crumbly dough forms.
We want crumbly because we're gonna pass
this thing through the pasta extruder.
Gonna wrap it up in plastic wrap and let it rest
at room temperature for 30 minutes before feeding
into said extruder one golf ball sized piece
at a time.
We've got a relatively dry dough here
made with semolina because it's gonna make
the dough more sturdy.
Extruders really beat the absolute hell
out of your pasta, and if it's over hydrated
or too tender, it will turn into mush.
We are, of course, using the bucatini plate
which is a thick hollow spaghetti.
Once you've pressed it all through
and have chopped it to your desired lengths,
this guy can hang out in the fridge under cover
of plastic wrap until we're ready to use it.
You can go overnight, but I wouldn't recommend it
cause you might have some discoloration.
So that's the bucatini part of our
Bucatini Al Tartufo.
A pair of fresh black summer truffles.
These guys clock in at about 35 bucks an ounce,
so we're gonna try to maximize
their flavor a few ways.
First, you want to make sure that your
truffle slicer is set as thin as possible
so the truffles practically melt.
Then we're gonna make
some truffle infused butter and olive oil,
about three tablespoons of each,
that we're gonna heat until foaming.
Kill the heat and using a rasp style of grater,
grate in about an ounce of truffle.
Then we're gonna cook our pasta until al dente,
in this case about two minutes.
Add it to the still hot butter, oil
and truffle mixture and give it a toss.
Now, if you don't have
a giant wheel of Parmesan kicking around,
just grate some fresh
over this before you toss it.
But if you do have a giant wheel
of Parmesan kicking around well,
this is your lucky day,
because we're gonna be preparing this pasta
ala rota or right inside the damn wheel itself.
We wanna hallow it out,
sort of crater in the middle,
with plenty of Parmesan shavings
in which we can toss our pasta
with about a quarter cup of pasta water.
This is 100% just for show and not gonna taste
any better than what you can do
on your stove top, but what a show it is!
Once the sauce has emulsified
into something creamy and cheesy and truffley
we're gonna plate it up.
I'm gonna top it with a little bit
of truffle caviar just to really
hammer home the truffle.
And of course, a whole bunch more
of our freshly shaved black winter truffle.
And there you have it entirely from scratch.
Bucatini Ala Tortufo, Ala Rota, Ala Italia.
I dunno.
And it's really, really, really tasty
but as you can see, homemade bucatini
is pretty unwieldy. It's way too thick,
it doesn't wanna twirl and it sometimes
breaks up when you're tossing it around
the cheese wheel.
So I think that this dish calls
for some high quality commercially dry pasta.
I'm gonna cook this according
to manufacturer's specifications.
And then it's the same deal
of making the infused truffle butter
and oil, killing the heat,
right when it starts to foam,
grating in our truffles
and tossing the pasta in it
once it's finished cooking.
But we're going to add one last wrinkle
of luxury to this already very luxurious pasta.
That's right. It wouldn't be pasta
in a giant wheel without some flambeed cognac.
So I've got about a quarter cup
of some rather expensive cognac here
which I'm gonna heat in a high walled saute pan
until it's just starting to bubble
around the edges.
Just hot enough that the alcohol evaporates
and we can torch it.
And we're bringing this saucepan of still very much
on fire cognac over to our cheese wheel
and very, very, very, very carefully
pouring it inside.
I should probably tell you not to
try this at home.
An alcohol fire is no way to die.
Once you got all the cognac in there, we're gonna
spoon it around until all
the excess alcohol burns off.
This is also going to help pre-melt
the cheese into a sauce.
Once you are absolutely sure that
the booze is extinguished, we're gonna toss
our pasta in there.
Spiritedly toss it around to emulsify the cognac,
with the cheese and butter and oil
and all the beautiful stuff.
Plate it up, of course, with a hefty shaving
of fresh black summer truffle.
Then we place the truffle pearls on top of that.
Thank you again to Italia Squisita
for sending me these.
And there you have it, the truffle pasta
of my dreams.
And just like a Ilana and Lincoln,
I'm gonna say a whole bunch
of gross sex stuff about it while I eat it.
(upbeat music)