Ingredients
- 200g Pasta (Fettuccine or Tagliatelle work best)
- 100ml Heavy Cream
- 30g Fresh Truffle (or Truffle Oil for a more budget-friendly alternative)
- 50g Parmesan Cheese (grated)
- 1 Clove Garlic (minced)
- 2 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- Salt and Black Pepper (to taste)
- Fresh Parsley (for garnish, optional)
- Fresh Lemon Zest (optional, for a citrusy touch)
Instructions
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions, usually around 8–10 minutes. Once done, drain the pasta, reserving some of the cooking water for later use.
While the pasta is cooking, heat the olive oil and butter in a frying pan over medium heat. Add the minced garlic and cook for 1–2 minutes until fragrant. Be careful not to burn the garlic.
Pour in the heavy cream, stirring to combine with the garlic and butter. Bring it to a simmer and let it cook for about 3-4 minutes until the sauce begins to thicken.
Grate the Parmesan cheese directly into the sauce and stir until it’s melted and smooth. If you’re using fresh truffles, slice them thinly and add them to the sauce. For truffle oil, drizzle about 1–2 teaspoons into the sauce at this stage.
Once the pasta is drained, add it directly into the sauce. Toss the pasta in the sauce, ensuring it’s well-coated. If the sauce seems too thick, add a bit of reserved pasta water until you reach your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Americans
Nutrition
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
Keywords: Easy Truffle Pasta Recipe