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Pasta with Black Truffle Sauce

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Pasta with Black Truffle Sauce is a rich and elegant dish featuring tender pasta coated in a silky, creamy sauce infused with earthy black truffle. This luxurious yet simple recipe delivers restaurant-quality flavor with minimal effort.

Ingredients

  • 12 ounces (340 g) pasta (fettuccine, tagliatelle, or linguine)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 cup (240 ml) heavy cream
  • 1 ounce (28 g) black truffle, finely grated or thinly shaved
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
  2. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
  3. In a large skillet over medium heat, melt the butter with the olive oil.
  4. Add the minced garlic and sauté gently until fragrant, being careful not to brown it.
  5. Pour in the heavy cream and simmer for 3–5 minutes until slightly thickened.
  6. Stir in the grated Parmesan cheese and mix until smooth.
  7. Add the cooked pasta to the skillet and toss to coat evenly in the sauce, adding reserved pasta water as needed to loosen.
  8. Season with salt and freshly ground black pepper to taste.
  9. Remove from heat and stir in the grated black truffle, or shave it over the top just before serving.
  10. Serve immediately for the best aroma and flavor.

Notes

  • For extra depth, sauté sliced mushrooms before adding the cream.
  • Deglaze the pan with a splash of dry white wine before adding cream for added complexity.
  • Add lemon zest to brighten the richness of the sauce.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of cream or water.
  • Freezing is not recommended as cream-based sauces may separate.

Nutrition

Find it online: https://thefamilycooking.com/pasta-with-black-truffle-sauce/