Ingredients
Scale
- 1 pound fettuccine (or spaghetti for truffle spaghetti)
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons truffle oil
- 1/4 cup shaved fresh truffles (or truffle paste)
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine (or spaghetti) and cook until al dente. Reserve about 1 cup of pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until fully melted and smooth.
- Add the drained pasta to the skillet with the cream sauce. Toss to coat, adding pasta water until desired consistency is reached. Stir in truffle oil and season with salt and pepper.
- Serve immediately, garnished with fresh truffles and parsley.
Notes
- Use high-quality truffle oil and fresh truffles for the best flavor.
- Reserve pasta water for a perfectly emulsified sauce.
- Freshly grated Parmesan melts better than pre-shredded.
- Add salt to pasta water to season pasta from the inside out.
- If the sauce is too thick, add more pasta water until it reaches desired consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 700 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 100mg