Creamy Truffle Alfredo Pasta
What’s more decadent than pasta smothered in velvety truffle-parmesan cream sauce? This saucy Truffle Alfredo Pasta is perfect for cozy date nights, dinner parties or even a simple comfort food meal after a long day. It’s so good, you’ll want to eat it straight from the pan. Honestly, why not?
Making homemade Alfredo sauce from scratch is a cinch! All you need is a little garlic, cream, butter, and parmesan cheese. Adding a hint of earthy truffle oil makes this creamy Truffle Alfredo Pasta the ultimate indulgence!
Within the professional food world truffle oil can be a contentious topic. Many chefs dismiss truffle oil as little more than a gimmick, some argue that the flavor is simply…not good. I disagree. Allow me to let you in on a little secret… when I worked for Thomas Keller at Bouchon Bistro we went through *A LOT* of truffle oil. When a customer ordered, lets say a Truffle Risotto, the risotto would be infused with a few drops of truffle oil just before plating. It was then whisked away to the dining room to be showered with shaved fresh truffles table-side.
One of the reasons truffle oil gets a bad rap is that it’s very easy to over do it. Less really is more in this case. It should be used sparingly. Just a few drops is all you need which is also great news because truffle oil isn’t cheap!
Looking for the perfect pairing? Serve this saucy pasta alongside: Grilled Skirt Steak and Dandelion Salad with Pecorino and Lemon.
Ingredients You’ll Need
All you need to make this recipe is 6-simple ingredients: pasta (any shape), butter, parmesan cheese, cream, garlic and truffle oil.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Step by Step:
Step 1. Simmer the Butter and Cream
The Alfredo sauce comes together in just about the same time as it takes to cook the pasta. While the pasta is cooking, bring the butter, cream and garlic to a gentle simmer in a medium sauté pan over low heat.
Step 2. Toss to Coat
Once the pasta is al dente add it to the sauce along with some pasta water and grated parmesan cheese. Note: For the smoothest, most velvety sauce use freshly grated cheese. Pre-grated cheeses are often mixed with an anti-caking ingredient that can make the sauce grainy.
Step 3. Serve
To serve, divide the pasta between bowls and top with fresh pepper and extra grated parmesan cheese!
Everything you’ve always wanted to know about truffle oil…but were too afraid to ask:
Truffles are edible spores that grow underground both in the wild and on truffle farms. In Italy, truffles are hunted by pigs that are trained to sniff out their location. Truffle oil is olive oil that has been infused with truffle shavings. It’s considered a “finishing oil” and should not be used for high-heat cooking but rather to gently add truffle flavor to a dish just before serving.
Truffle oil has a very distinct yet complex flavor that ranges from savory, earthy and mushroomy to delicate and floral. Much like grapes grown for wine making, truffles take on the aromas and flavors from the soil and climate where they are grown.
Scarcity. Truffles are a rare and highly prized delicacy. Truffles are seasonal, extremely difficult to grow and labor intensive to harvest. They also have a short shelf life.
The majority of truffle oil isn’t actually made with truffles. Sadly, many truffle oil products are made with synthetic chemicals and perfumes to add “truffle flavor”. When buying truffle oil you’ll want to look for an oil that has actual truffles listed as an ingredient. I recommend the brands Truff, Truffle Hunter, Truffle Brothers, Urbani Tartufi and La Tourangelle.
Check Out More Delicious Pasta Recipes:
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Creamy Truffle Alfredo Pasta
Ingredients
- 3/4 lb pasta - any shape
- 6 tbsp butter
- 1 1/2 cups heavy cream
- 1 clove garlic - grated
- 1 heaping cup grated parmesan or pecorino cheese
- 1 tbsp truffle oil
Instructions
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Before draining, reserve 1 cup pasta water.
- While the pasta is cooking bring the butter, cream and grated garlic to a very low simmer in a large skillet. Add a pinch of salt and a few turns of freshly cracked black pepper.
- Add the cooked pasta and 1/2 c of pasta water to the skillet with the butter and cream mixture. Sprinkle in the cheese and truffle oil, toss to coat, adding more pasta water as needed, until sauce is velvety smooth and blankets the pasta completely. Taste and season with additional salt as needed.
- To serve, divide the pasta between bowls and top with fresh pepper and extra grated parm!
Notes
- Pasta: Any pasta shape works here. Short-cut pastas like rigatoni, penne or farfalle are perfect. If you’d like to use a long pasta I suggest going with something hearty that can hold onto sauce like a bucatini or tagliatelle.
- Parmesan: For the smoothest, most velvety sauce use freshly grated cheese. Pre-grated cheeses are often mixed with an anti-caking ingredient that can make the sauce grainy.
- Truffle Oil: Some truffle oils are made with synthetic chemicals that only mimic the flavor of truffles. Look for a truffle oil that’s made with real truffles. I reccomend the brands; Truff, Truffle Hunter, Truffle Brothers and La Tourangelle.
- Leftover Truffle Alfredo Pasta can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.
