Truffle Pasta
A simple truffle pasta dish, that will let you appreciate the incredible flavor of fresh black truffles.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Pasta and Rice
Cuisine: Italian
Servings: 4
Calories: 743kcal
- 1 lb spaghetti linguine or taglialoni
- ⅔ cup butter Note 1
- ½ cup freshly grated Parmesan
- 1-2 fresh black truffles depending on size, a total weight of about 50 g/ 1.7 oz (Note 2)
- fine sea salt
Cook pasta al dente in plenty of well-salted water.
Preparations: Making the sauce only takes minutes. Grate the Parmesan and set aside. Cube the butter and set it aside. Grate about ⅔ of the truffles and set aside. Keep all these prepared ingredients separated.
Melt butter: Heat a large heavy-bottomed skillet. Add the butter cubes, and let melt on medium-low heat.
Add about one ladleful of pasta water (more or less 75 ml/ 2.5 fl. oz/ ⅓ cups) to the butter. Stir gently on low heat until the mixture emulsifies slightly.
Add Parmesan and stir gently and continuously on low heat until it melts; it will take less than a minute.
Add truffles: Once the sauce is smooth, add the grated truffles and another splash of pasta water. Turn off the heat and let the sauce infuse for a minute or so while you drain the pasta.
Add the pasta to the skillet and stir gently to combine. Adjust the taste with salt, be generous, especially if using unsalted butter.
Serve immediately, with the remaining black truffles shaved on top of the dish.
- You can use either salted or unsalted butter; just adjust the taste with salt accordingly.
- A little more or less is perfectly fine.
Serving: 1/4 of the dish | Calories: 743kcal | Carbohydrates: 86g | Protein: 19g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 476mg | Fiber: 4g | Sugar: 3g