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white plate with spaghetti and shaved truffles on top.
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4.80 from 5 votes

Truffle Pasta

A simple truffle pasta dish, that will let you appreciate the incredible flavor of fresh black truffles.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Pasta and Rice
Cuisine: Italian
Servings: 4
Calories: 743kcal
Author: Adina

Ingredients

  • 1 lb spaghetti linguine or taglialoni
  • 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

Instructions

  • 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.

Notes

  1. You can use either salted or unsalted butter; just adjust the taste with salt accordingly.
  2. A little more or less is perfectly fine.

Nutrition

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