Creamy Truffle Pasta

Nutrition · per serving

Steps

1. 1

   Bring a large pot of plenty of water to the boil and salt it generously with the salt. Cook the pasta according to the package instructions until just al dente. Reserve about 150 ml of the cooking water before draining.

   200 g Spaghetti or tagliatellefor the cooking water Salt
2. 2

   Meanwhile, melt the butter in a large frying pan over medium heat. Sauté the garlic for 30 to 60 seconds without letting it brown.

   20 g Butter1 small clove, finely chopped Garlic
3. 3

   Pour in the heavy cream and simmer gently for 2 to 3 minutes. Gradually stir in the grated Parmesan until a smooth sauce forms. Stir in the truffle butter and season with black pepper.

   150 ml Heavy cream50 g, finely grated Parmesan15 g Truffle butterfreshly ground Black pepper
4. 4

   Add the drained pasta to the pan and toss thoroughly with the sauce. If the sauce is too thick, work in the cooking water a tablespoon at a time until it coats the pasta with a glossy, silky finish.

   200 g Spaghetti or tagliatelle
5. 5

   Remove the pan from the heat and stir in the lemon juice. Adjust the seasoning, then garnish the pasta with parsley and the remaining Parmesan. Serve immediately.

   1 tsp Lemon juice2 tbsp, finely chopped Flat-leaf parsley10 g, shaved or grated Parmesan

Origin & History

Truffle pasta combines the classic Italian technique of binding pasta with starchy cooking water and cheese with the aroma of black or white truffles. Particularly in central and northern Italy, truffles are prized seasonal ingredients and are traditionally paired sparingly with pasta, butter, or cheese.