Description
Indulge in the rich and creamy flavors of truffle pasta, featuring al dente fettuccine or tagliatelle coated in a luscious truffle cream sauce.
Ingredients
Scale
- 8 oz fettuccine or tagliatelle
- 2 tablespoons truffle oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- Mushrooms (optional)
Instructions
- Cook the pasta: Boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente, usually 8 to 12 minutes. Drain and set aside, saving a splash of the pasta water for later.
- Heat the truffle oil: In a large skillet, heat the truffle oil over medium heat.
- Add the heavy cream: Pour the heavy cream into the skillet and bring to a gentle simmer, stirring to combine.
- Melt in the cheese: Stir in the grated Parmesan cheese gradually, letting it melt completely into the cream.
- Season it properly: Taste the sauce, adding salt and pepper. If incorporating mushrooms, add them now and sauté until tender.
- Toss the pasta: Gently add the drained pasta to the skillet, using tongs to toss it until thoroughly coated.
- Serve and garnish: Plate the pasta and garnish with chopped parsley and additional grated Parmesan. Serve immediately.
Notes
Make the sauce ahead of time and reheat gently before adding the pasta. Customize by adding proteins or vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 500mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg
Keywords: truffle pasta, creamy pasta, Italian dish, comfort food