Creamy Truffle Pasta
Creamy Truffle Pasta
Ingredients
- 250 g pasta
- 3 garlic, cloves, minced
- 2 tablespoons butter
- 200 g mushrooms, sliced
- 1 cup heavy cream
- 1-2 tablespoons truffle oil
- 1/4 cup Parmesan cheese
- 1/2 cup pasta water, reserved
- salt, to taste
- pepper, to taste
- burrata, optional, for garnish
- fresh parsley, optional, for garnish
- fresh black truffle, optional, for garnish
Instructions
- 1
Bring a pot of water to a boil. Add the 250g pasta and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 10 min
- 2
In a large pan, melt 2 tablespoons of butter over medium heat. Add the 3 cloves of minced garlic and cook for 30 seconds, or until fragrant.
⏱️ 1 min
- 3
Add the 200g sliced mushrooms to the pan with the garlic and butter. Sauté until the mushrooms are golden brown and have released their moisture.
⏱️ 5 min
- 4
Pour in 1 cup of heavy cream. Season the sauce with salt and pepper to taste. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing it to slightly thicken.
⏱️ 5 min
- 5
Add the cooked pasta directly to the pan with the cream sauce. Pour in the 1/2 cup of reserved pasta water. Stir continuously until the sauce coats the pasta evenly and thickens to your desired consistency.
⏱️ 2 min
- 6
Remove the pan from the heat. Stir in 1-2 tablespoons of truffle oil and 1/4 cup of grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 1 min
- 7
Serve the creamy truffle pasta immediately. For an optional garnish, top with fresh burrata, a sprinkle of fresh parsley, and freshly shaved black truffle.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Truffle Pasta
- 250 g pasta
- 3 garlic, cloves, minced
- 2 tablespoons butter
- 200 g mushrooms, sliced
- 1 cup heavy cream
- 1-2 tablespoons truffle oil
- 1/4 cup Parmesan cheese
- 1/2 cup pasta water, reserved
- salt, to taste
- pepper, to taste
- burrata, optional, for garnish
- fresh parsley, optional, for garnish
- fresh black truffle, optional, for garnish
Instructions
- 1
Bring a pot of water to a boil. Add the 250g pasta and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
⏱️ 10 min - 2
In a large pan, melt 2 tablespoons of butter over medium heat. Add the 3 cloves of minced garlic and cook for 30 seconds, or until fragrant.
⏱️ 1 min - 3
Add the 200g sliced mushrooms to the pan with the garlic and butter. Sauté until the mushrooms are golden brown and have released their moisture.
⏱️ 5 min - 4
Pour in 1 cup of heavy cream. Season the sauce with salt and pepper to taste. Bring the mixture to a gentle simmer and cook for 3-5 minutes, allowing it to slightly thicken.
⏱️ 5 min - 5
Add the cooked pasta directly to the pan with the cream sauce. Pour in the 1/2 cup of reserved pasta water. Stir continuously until the sauce coats the pasta evenly and thickens to your desired consistency.
⏱️ 2 min - 6
Remove the pan from the heat. Stir in 1-2 tablespoons of truffle oil and 1/4 cup of grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 1 min - 7
Serve the creamy truffle pasta immediately. For an optional garnish, top with fresh burrata, a sprinkle of fresh parsley, and freshly shaved black truffle.
⏱️ 1 min