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    Category Home » Pasta » Creamy Truffle Alfredo Pasta

    Creamy Truffle Alfredo Pasta

    Published: Jul 27, 2022 · Modified: Aug 5, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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?

    A white bowl of pasta on a blue-grey background with a silver spoon.

    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.*

    A brown paper bag of pasta, a bottle of black truffle oil, a pack of butter, a hunk of parmesan cheese, a measuring cup filled with cream, one lemon and a head of garlic all on a light blue-gray background.

    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.

    Left: a saute pan filled with butter and cream. Right: a sauté pan filled with butter, cream and grated parmesan cheese.

    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.

    Left: a sauté pan filled with cream sauce and pasta. Right: a sauté pan filled with pasta tossed in a cream sauce.

    Step 3. Serve

    To serve, divide the pasta between bowls and top with fresh pepper and extra grated parmesan cheese!

    A close up image of pasta coated in creamy Alfredo sauce in a white bowl.

    Everything you’ve always wanted to know about truffle oil…but were too afraid to ask:

    What are Truffles and what is Truffle oil?

    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.

    What does truffle oil taste like?

    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.

    Why are truffles so expensive?

    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.

    What kind of truffle oil should I buy and where should I buy it?

    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:

    • *All* Craving California Pasta Recipes
    • Bucatini al Limone with Wilted Kale
    • Creamy Pesto Gnocchi
    • Casarecce Pantry Pasta with Oil-Packed Tuna and Spicy Garlic Breadcrumbs
    • Bucatini Cacio e Pepe
    • Creamy Calabrian Chili Bolognese

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    A white bowl of pasta on a blue-grey background with a silver spoon.

    Creamy Truffle Alfredo Pasta

    This saucy Truffle Alfredo Pasta is perfect for cozy date nights, dinner parties and even simple weeknight meal after a long day. It's so good, you’ll want to eat it straight from the pan. And honestly, why not?
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 506kcal
    Author: Leigh Anderson

    Ingredients

    • ¾ lb pasta any shape
    • 6 tbsp butter
    • 1 ½ 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 ½ 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

     
    Ingredient Notes and Substitutions:
    • 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.
    Storing and Re-heating Leftovers:
    • 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.

    Nutrition

    Calories: 506kcal | Carbohydrates: 7g | Protein: 4g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 562mg | Potassium: 345mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2205IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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