Irresistible Classic Truffle Cream Pasta Recipe

Truffles are pretty much the peak of luxury, but they are often incorporated into recipes as oils or powders, masking their true potential. While it's no secret their luxury status comes with a price tag to match, if you're looking to prepare a gourmet dinner with one standout ingredient, fresh black truffles will fit the requirement. Tasting Table recipe developer Tanika Douglas brings us this irresistible classic truffle cream pasta recipe, and says, "If I had to choose one meal to eat every day for the rest of my life, it would be truffle pasta, so naturally this dish is an all-time favorite!" 

Douglas describes the dish, which is equal parts simplicity and indulgent: "We have beautiful fresh tagliatelle, coated in a luscious truffle-laden cream sauce, finished with more freshly grated truffle. This dish is an absolute show-stopper!" It's sure to wow dinner party guests or a solo dining companion, yet it's ready in no time. If you're on the fence about preparing this epicurean delight, Douglas highlights, "This pasta is hearty, luxurious, and a must-try for any truffle lover!"

For this recipe, you'll need olive oil, a diced onion, unsalted butter, and a minced garlic clove. Next, get 35% cream, which Douglas comments, "allows for a beautiful, rich creamy tagliatelle that carries the flavor of the truffles." If you're unfamiliar with the taste, Douglas notes truffles are "divisive" and describes them as having a "pungent earthy, nutty, musky flavor." For this reason, she says, "Truffles are best used in dishes where [they are] not competing with any other strong flavors." 

The pièce de résistance is a fresh black truffle — buy it whole and grate it. Douglas explains, "Truffle varieties are generally seasonal so firstly I would recommend researching which kind of truffles are currently available." You might need to place an order with a supplier, or she shares, "I find truffles can be sold at gourmet grocery stores and farmers markets." If you're ordering them, she recommends doing so in advance, "as availability of the truffles can vary, and you may have to allow for shipping time." Finally, truffles aren't really a shelf-stable product, and Douglas notes, "It's important to remember that truffles are best used soon after purchasing." Once you get the goods, plan to make the pasta within five days.

Finally, you'll need Parmesan (grated), salt, pepper, fresh tagliatelle pasta, and finely chopped parsley. As for the pasta, Douglas encourages experimentation and says, "Pasta shapes are totally up to your personal preferences." 

Place a large skillet over medium heat and add the olive oil. Once it's warm, add the diced onion and sauté for 3 to 4 minutes until the color turns translucent and the texture is soft. Turn the heat down low and add the butter and minced garlic in with the onion. Sauté the garlic for 1 to 2 minutes until fragrant, stirring occasionally. 

Next, pour the cream into the skillet and add about two-thirds of the grated black truffle, grated Parmesan, ½ teaspoon of salt, and pepper, and stir the ingredients until they are evenly distributed. Simmer the sauce on low heat for 5 to 7 minutes so the flavors can mingle and become absorbed into the cream. Once the sauce is ready, turn off the heat.

Once the cream sauce is ready, it's time to cook the pasta. Fill a large pot with water and place it on the stovetop on high heat to bring it to a boil. When the water starts to bubble, add 1 tablespoon of salt, then add the fresh tagliatelle. Follow the package instructions to cook the pasta until it's al dente, stirring occasionally to prevent it from sticking. Douglas notes that dried pasta works too, "You will just need to cook it for longer." Once the pasta is ready, drain it and reserve 1 ½ cups of pasta water for the sauce.

Add the tagliatelle to the truffle cream sauce and pour in 1 cup of pasta water to start. Toss the pasta in the sauce to coat it well, being careful to avoid breaking the long strands. Add more pasta water as needed if the sauce is too thick.

Once the pasta is coated in the creamy truffle sauce, stir in the chopped parsley. Divide the portions of pasta into serving plates or bowls, and sprinkle the top with freshly grated black truffle. Serve the pasta nice and hot for the perfect creamy rich texture and earthy aromas. 

"I adore serving this truffle cream pasta with a simple green salad, and a glass of crisp white wine," Douglas shares. Feel free to pick another side, but she advises, "When pairing this pasta with accompaniments, I recommend choosing subtle flavors that allow the truffle to remain the hero of the dish."