Creamy Truffle Alfredo Pasta
A rich and creamy truffle Alfredo pasta that's perfect for a vegetarian option.
Equipment
- Large pot
- Large skillet
- grater
- Measuring cups
- Measuring spoons
Ingredients
- ¾ lb pasta any shape
- 6 tbsp butter
- 1 ½ cups heavy cream
- 1 clove garlic grated
- 1 heaping cup parmesan or pecorino cheese (about 100g)
- 1 tbsp truffle oil (15ml)
- Salt to taste
- Pepper to taste
Instructions
- Start by cooking the pasta in a large pot of boiling water until it is al dente, usually around 8 to 10 minutes. You will know it is ready when it is tender but has a slight bite. Do not forget to reserve some pasta water before draining—this helps when adjusting the sauce later.
- Melt the butter in a large skillet over medium heat, allowing it to get bubbly and fragrant. Add in the grated garlic and let it sauté for about 1 minute, being careful not to let it brown too much.
- Pour in the heavy cream and stir with the butter, watching for it to thicken slightly. Then mix in the grated cheese until it melts and creates a smooth blend. Be mindful of the heat level; burnt bits can spoil the texture.
- Drizzle in the truffle oil and stir gently to distribute it throughout the sauce. Be cautious, since too much can overpower the dish.
- Add the drained pasta to the skillet and toss well with the sauce, letting the flavors meld for a moment. If the sauce feels too thick, add a splash of reserved pasta water until it reaches the desired consistency.
- Taste the pasta and season it with salt or fresh pepper if needed. Serve immediately for the best flavor, as it will not hold the same creamy goodness when left to sit.
Notes
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, adding a few tablespoons of water to loosen the sauce as needed.
Use freshly grated cheese for a smoother sauce to avoid a grainy texture, ensuring a creamy finish. If the sauce is too thick, incorporate reserved pasta water gradually, about 1 tablespoon at a time, until desired consistency is reached.
If the truffle flavor is strong, consider mixing in an extra 1/4 cup of cream or cheese to soften the intensity. If the sauce separates after reheating, do so on low heat and stir in a splash of cream or water to restore its smooth texture.
Aim for 1-2 minutes less than the package instructions for al dente results to prevent overcooking the pasta.