Truffle Cream Pasta

Name: Truffle Cream Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: fettuccine 180 g; heavy cream 180 ml; parmesan cheese 40 g; butter 20 g; minced garlic 1 tsp; truffle oil 2 tsp; salt 1 tsp; black pepper 0.5 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Butter, garlic, cream, and Parmesan make up the whole sauce, and the truffle aroma comes entirely from oil stirred in after the heat is off.

The garlic warms in butter over low heat and stops before it browns, since browned garlic leaves a harsh edge in the cream. The cream simmers for only about two minutes, until a spatula leaves a brief trail; reduced further, it turns too heavy to coat the fettuccine thinly. Parmesan melts in over lowered heat with steady stirring so it does not clump. Plates go to the table straight from the pan, because the sauce keeps tightening and the truffle scent fades as it cools.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Bring a large pot of salted water to a boil and cook 180 g fettuccine until al dente.

Before draining, reserve 1 cup of the starchy pasta water for loosening the sauce later.
2

Set a pan over low heat, melt 20 g butter, and stir in 1 teaspoon minced garlic for about 30 seconds.

Stop before the garlic browns, because browned garlic can make the cream sauce taste harsh.
3

Pour in 180 ml heavy cream and simmer over medium-low heat for about 2 minutes.

Let it bubble gently only until a spatula briefly leaves a trail, then avoid reducing it further.
4

Lower the heat and stir in 40 g Parmesan cheese until it melts into the cream.

Keep stirring so the cheese disperses smoothly instead of clumping or sticking to the bottom of the pan.
5

Add the drained pasta to the sauce and toss quickly, adding reserved pasta water 1 tablespoon at a time as needed.

Stop when the sauce coats the noodles in a thin, glossy layer.
6

Season with salt and black pepper, then turn off the heat and mix in the truffle oil.

Plate and serve immediately while the aroma is present.