Truffled Pasta Recipe

5 from 3 votes

Find more recipes at marcellinaincucina.com

This luxurious pasta is crafted with a smooth cream sauce, with the decadance of truffle and complemented the salty savoriness of Parmesan (Parmigiano Reggiano) cheese.

Prep Time15

Total Time15

Servings: servings

Author: Marcellina

Ingredients

1 pound (450 grams) dried fettuccine pasta (See note 1)
2 tablespoons olive oil
2 tablespoons (30 grams) salted butter
7 ounces (200 grams) brown mushrooms (sliced)
2 cloves garlic (minced)
¼ cup (60ml) dry white wine
1 ¼ cup (300ml) heavy cream
1 cup freshly grated Parmesan cheese (Parmigiano Reggiano)
2 tablespoon truffle paste
1 tablespoon truffle oil (optional)
1 teaspoon salt (plus more for cooking the pasta)
¼ teaspoon freshly ground black pepper

Instructions

Bring a large pot of salted water to a boil.
If you haven't already done so, prepare all the ingredients needed for the sauce to ensure you can make it quickly and easily while the pasta cooks.
Once the salted water is boiling, add the fettuccine. Set a timer to cook the pasta according to package instructions until al dente (slightly firm to the bite).
While the pasta cooks, heat the oil and butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown and all the moisture has evaporated about 5-8 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the white wine to deglaze the pan. Simmer for a minute or two.
Add the heavy cream and Parmesan cheese (Parmigiano Reggiano) to the pan. Season with salt and pepper to taste. Keep in mind that Parmigiano Reggiano is salty. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Take the pan off the heat. Add the truffle paste, and stir it into the sauce. (Depending on the strength of the paste you have purchased you may wish to add a small amount at a time then taste and add more truffle paste if desired for a stronger truffle flavor. Be careful not to overpower the dish.
Once the pasta is cooked, drain it, reserving ½ cup pasta water. Add the cooked fettuccine to the pan with the truffle cream sauce. Over very low heat, toss everything together until the pasta is well coated with the sauce. Add a splash or two of the reserved pasta water if the sauce seems too thick.
If you wish, drizzle truffle oil over the pasta and toss again to distribute the truffle flavor evenly. Season with additional salt and pepper to taste, if needed.
Serve immediately with a sprinkle of extra grated Parmesan cheese (Parmigiano Reggiano) for a finishing touch. Enjoy your luxurious Truffled Fettuccine Pasta!

Notes

For best results use high-quality dried pasta made with durum wheat flour.

Tips for Success

Save some pasta cooking water! This can be added to the sauce to thin it out if needed.
Cook the pasta according to the package instructions checking it by tasting a minute or so before the time is up.
Remember, Truffled Pasta is a dish that highlights quality ingredients. Use the best pasta, truffle paste, butter, and cheese you can find. You won't regret it!

Nutrition