Parmesan Truffle Pasta
Quick truffle pasta sauce made with parmesan cheese and premade truffle sauce. This dish feels fancy, but comes together so quickly. Top the pasta with more truffle sauce, or shaved black truffles!
Ingredients
- 8 oz dried pasta I use Fusilli Corti Bucati
- 3 tablespoon butter thinly sliced
- freshly ground black pepper
- 2 oz good quality parmesan cheese finely grated, about 1 cup per batch
- 1 teaspoon corn starch
- ¾ cup half-and-half or use milk and/or cream
- 2 tablespoon truffle sauce adjust to taste! (probably use more)
- salt to taste
Instructions
- Bring a large pot of salted water to a boil for the pasta. Once boiling, cook the pasta per package instructions for al dente.
- Meanwhile, combine the corn starch and half-and-half and mix until fully dissolved. The corn starch helps to prevent the sauce from breaking.
- As the pasta cooks, melt the butter in a skillet over medium low heat. Once melted, add the fresh black pepper and toast until very fragrant, about 1 minute.
- Add the corn starch and half-and-half mixture to the skillet with the butter and mix to combine. Let that come to a simmer over medium heat, then remove the skillet from heat and add the cheese, stirring frequently.
- Mix in the truffle sauce to taste, shoot for a slightly stronger flavor than what you want, because it will be reduced when the pasta is added. Add salt to taste, it will need at least an ⅛th teaspoon per batch.
- Add the drained pasta to the skillet and mix until it's fully coated.
- Serve immediately, top with more parmesan and a little of the truffle sauce, or use fresh shaved truffles if desired. Adding more truffle on top helps strengthen the aroma, which is why I recommend it.
Notes
Truffle sauce is made of truffle and olive oil. I use truffle sauce made with black truffles. Please note, the taste and strength of truffle sauce varies by brand, so please taste as you go and make adjustments.
Since this is a simple sauce, the quality of your parmesan cheese will make a big difference. I strongly suggest shaving the parmesan off a block yourself, not using pre-grated. For best results, use parm that has been aged at least 24 months.
Nutrition
Serving: 0.25 batchCalories: 425kcal
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