4.8 from 12 votes
Truffle Butter Pasta
Delightful truffle butter pasta, rich, creamy, and ready by the time it takes the pasta to cook. Spaghetti or linguini coated in a creamy, buttery sauce – the perfect recipe for a romantic dinner.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 711 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 lb Spaghetti Note 1
- 2 oz truffle butter 60 g
- ¾ cup heavy cream 180 ml
- 1 garlic clove grated
- ⅓ cup parmesan freshly grated, 25 g, more for serving, Note 2
- ⅓-½ cup pasta cooking water 75-125 ml, as needed
- a few gratings of nutmeg
- fine sea salt or Kosher
- ground black pepper
- fresh parsley chopped
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add salt generously (Note 4). Cook 1 lb/450 g of pasta al dente. Reserve about 1 cup of the cooking water before draining the pasta. Return the pasta to the pot and set aside while you make the sauce.
- Sauce: Place the truffle butter, heavy cream, and grated garlic clove in a small saucepan. Heat very gently until the butter melts. Turn the heat down to the lowest setting and stir in freshly grated Parmesan, about ¼ cup of the pasta water, a few gratings of nutmeg, salt, and pepper. Stir to combine (Note 5).2 oz/ 50 g truffle butter, ¾ cup/ 180 ml cup heavy cream, 1 garlic clove, ⅓ cup/ 25 g Parmesan, ¼ cup/ 60 ml pasta cooking water
- Combine: Pour the truffle butter sauce over the pasta. Toss to combine and add a bit more pasta water to loosen the sauce (I add about ¼ cup more but do it as needed).
- Adjust the taste with salt and pepper and sprinkle with freshly chopped parsley. Serve immediately with more Parmesan if desired.
Cup of Yum
Notes
- Substitute with linguine, fettuccine, bucatini, or other long types of pasta.
- Cheese: I strongly recommend using freshly grated Parmesan from a wedge; the pre-grated one is just not good. However, in case, you still want to use pre-grated, you will need less than ⅓ cup. Freshly grated Parmesan has more volume.
- Salting pasta water: Be generous with the salt when cooking pasta; it really makes a difference. One pound of pasta (450 g) cooked in about 17 cups (4 liters) of water needs 1 tablespoon of table salt or about 1 ⅓ tablespoons fine sea salt or Kosher salt.
- The mixture should never get too hot, or the Parmesan will get grainy. Stir on the lowest setting of your stovetop or turn the heat off completely.
Nutrition Information
Serving
1portion from 4
Calories
711kcal
(36%)
Carbohydrates
86g
(29%)
Protein
19g
(38%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
87mg
(29%)
Sodium
246mg
(10%)
Potassium
310mg
(9%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1086IU
(22%)
Vitamin C
1mg
(1%)
Calcium
159mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 711
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 711kcal | 36% |
| Carbohydrates | 86g | 29% |
| Protein | 19g | 38% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 246mg | 10% |
| Potassium | 310mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1086IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.