Truffle Pasta with Parmigiano and White Truffle Cream
Experience the ultimate in gourmet dining with this exquisite truffle pasta recipe. Featuring rich, creamy Parmigiano and white truffle cream, this dish is elevated to new heights with the optional addition of shaved preserved Bianchetto truffles. Perfect for special occasions or an indulgent meal at home, this pasta combines luxurious flavors and textures to create an unforgettable culinary experience. Garnish with fresh parsley and extra Parmigiano for a truly sophisticated touch.
Ingredients:
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400g fettuccine or your favorite pasta
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1 cup heavy cream
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1/2 cup Parmigiano-Reggiano cheese, finely grated
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1/4 cup white truffle cream (jarred product)
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2 tablespoons unsalted butter
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2 cloves garlic, minced
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Salt and freshly ground black pepper to taste
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Fresh parsley, chopped (optional for garnish)
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Extra grated Parmigiano-Reggiano for serving
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Preserved Bianchetto truffles, thinly shaved (optional for garnish)
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Instructions:
1.1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
2.1. In a large skillet over medium heat, melt the butter and add the minced garlic. Sauté until fragrant, about 1-2 minutes.
2.2. Reduce heat to low, add the heavy cream, and stir to combine. Cook for a few minutes until the cream is warmed through.
2.3. Stir in the white truffle cream and grated Parmigiano-Reggiano cheese. Continue stirring until the cheese has melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
3.1. Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
4.1. Serve immediately, garnished with chopped fresh parsley and extra grated Parmigiano-Reggiano if desired.
4.2. For an extra touch of luxury, shave preserved Bianchetto truffles on top of each serving just before serving.
