Pasta with Black Truffle Cream Sauce
This Pasta with Black Truffle Cream Sauce combines al dente pasta with a silky Parmesan cream sauce and black truffles for an earthy, savory flavor, and it comes together in about 20 minutes with just a handful of ingredients, making it an easy way to enjoy truffles at home. Unlike many truffle mushroom pasta recipes, this version skips the mushrooms so the black truffle remains the star.
Servings: 6 servings
Ingredients
- 1 pound long or short pasta variety of choice
- 1 50 g bottle of black truffles slices
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 ½ cups heavy cream
- ½ cup white wine or chicken broth
- 2 cups Parmigiano cheese parmesan cheese, plus more for topping
- Salt and Pepper to taste
Instructions
- Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
- Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add white wine and let steam for a few seconds until the alcohol evaporates.
- Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.
- Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of parmigiano cheese and the truffles. Stir to combine. Turn the heat off. Cover with lid.
- Add pasta to boiling water. Cook according to al-dente package directions. Follow my how to boil pasta perfect every time guide to cook pasta like an Italian!
- Once pasta is cooked, reserve ½ cup of the cooking liquid. Drain the pasta and add to the pan with the truffle cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water (you may not need to add any it depends on the type of pasta you use).
- Add the remaining Parmigiano cheese, and stir until the pasta is well covered with the creamy truffle sauce. Serve hot and top with a sprinkle of extra cheese.
- Serve right away, garnished with truffles slices, and Buon Appetito!
Notes
- Use high-quality ingredients. Since there are only a handful of ingredients in this recipe, it is essential to use high-quality products to achieve the best results, particularly with the Parmigiano-Reggiano cheese and black truffles.
- Grate your cheese. Freshly grating your Parmigiano-Reggiano makes a big difference in how smoothly it melts into the sauce.
- Don’t overcook the sauce. Once you add the truffle and Parmigiano-Reggiano, avoid cooking the sauce further. Excess heat can break the emulsion and ruin the silky texture of the pasta.
- Serve hot. For best results, time your cooking so the pasta finishes just as the sauce is ready. Immediately toss the hot pasta in the pan with the black truffle sauce so it absorbs the flavor and stays creamy.
Nutrition
Calories: 639kcal | Carbohydrates: 61g | Protein: 24g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 563mg | Potassium: 309mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 1mg | Calcium: 454mg | Iron: 2mg
