Creamy Truffle Pasta
A creamy truffle pasta built on butter, garlic, cream, and parmesan, with black truffle oil stirred in off the heat so the flavor survives. Six ingredients and about 20 minutes, most of it waiting for pasta water to boil.
Servings: 4 people
Calories: 1084kcal
Equipment
- 1 sauce pan
- 1 medium pot (for cooking pasta)
Ingredients
- 8 ounce of your favorite pasta spaghetti, angel hair, fettuccine
- 1 clove garlic, minced
- ⅓ stick good salted butter
- ¾ cup heavy or half and half cream
- 1 tablespoon truffle-infused oil. Add more depending on your taste
- ¼ cup Grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package, then reserve 1 cup of pasta water before draining.8 ounce of your favorite pasta
- While the pasta cooks, melt the butter in a large pan over medium heat. Add the garlic and cook about 1 minute, until lightly golden and fragrant.⅓ stick good salted butter, 1 clove garlic, minced
- Pour in the cream and add the parmesan. Stir until the cheese melts and the sauce is smooth. Keep the heat at medium so it doesn't split.¾ cup heavy or half and half cream, ¼ cup Grated Parmesan cheese
- Add the drained pasta and toss to coat. Add reserved pasta water a splash at a time until the sauce clings to the noodles.
- Season with salt and black pepper to taste.Salt and black pepper to taste
- Remove the pan from the heat. Drizzle in the truffle oil and toss. Taste and add more if you want it stronger.1 tbsp truffle-infused oil. Add more depending on your taste
- Serve immediately, topped with extra parmesan, chopped parsley, and cracked black pepper.Fresh parsley, chopped (for garnish)
Notes
- Truffle oil goes in off the heat. Take the pan off the burner before the oil goes in. The aroma is volatile and heat drives it off within seconds. This is the difference between tasting truffle and tasting cream.
- Start with 1 teaspoon and taste. Brands vary a lot in strength. You can add more after tossing, you can't take it out.
- Grate the parmesan from a block. Pre-grated is coated with anti-caking agents that stop it melting cleanly, and the sauce comes out grainy.
- Reserve a full cup of pasta water. It's what loosens the sauce and helps it cling. Once the pot is drained there's no substitute.
- Keep the cream at medium heat. A hard simmer splits a cream sauce and it won't come back.
- Watch the garlic. In butter it goes from golden to burnt in about fifteen seconds.
- Black truffle oil over white. Black is earthier and stands up to cream. White is more delicate and gets buried here.
- Any long pasta works. Linguine, fettuccine, or spaghetti. Cream sauce clings to strands better than it does to short shapes.
- To add mushrooms: Slice and brown them in the pan before the butter and garlic. Don't salt until they've released their water and started to color. Adds about 8 minutes.
- Storage: Up to 3 days in the fridge. Reheat gently with a splash of cream or milk. The truffle aroma fades by day two, so a small drizzle of fresh oil after reheating brings it back.
Nutrition
Calories: 1084kcal | Carbohydrates: 156.4g | Protein: 28.7g | Fat: 42.1g | Saturated Fat: 12.8g | Cholesterol: 48mg | Sodium: 117mg | Potassium: 116mg | Fiber: 7.5g | Sugar: 7.3g | Calcium: 115mg | Iron: 7mg
