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 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb spaghetti (Note 1)
- 2 oz truffle butter ( 60 g)
- 3/4 cup heavy cream (180 ml)
- 1 garlic clove ( grated)
- 1/3 cup Parmesan (freshly grated, 25 g, more for serving, Note 2)
- 1/3 1/2 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
- 1
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.
- 2
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, 1/3 cup/ 25 g Parmesan, ¼ cup/ 60 ml pasta cooking water
- 3
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).
- 4
Adjust the taste with salt and pepper and sprinkle with freshly chopped parsley. Serve immediately with more Parmesan if desired.