Here’s a simple and elegant truffle cream pasta recipe that highlights the earthy depth of fresh black truffle without overpowering it — rich, silky, and ready in minutes.
INGREDIENTS
Serves 2
- 200g fresh pasta (tagliatelle, fettuccine, or pappardelle work best)
- 1 tbsp unsalted butter (use your truffle butter if you like)
- 1 small shallot, very finely chopped (optional)
- 150ml pure cream (double cream or pouring cream)
- 30g Parmigiano-Reggiano, finely grated
- 10g fresh black truffle, finely grated or thinly shaved
- Salt to taste
INSTRUCTIONS
- Cook the pasta:
Boil pasta in salted water until al dente. Reserve ¼ cup of pasta water before draining. - At the same time as the pasta starts cooking prepare the sauce:
In a medium pan, melt butter over low-medium heat. Add shallot and gently sauté until soft but not browned (about 2–3 minutes). - Add cream:
Stir in the cream and let it gently bubble for 2–3 minutes, reducing slightly. Add a splash of pasta water to help emulsify if needed. - Stir in truffle and parmesan:
Lower the heat, stir in 1/4 of your grated truffle to the cream at this stage. Add half the grated parmesan until melted and smooth. Season with salt - Toss with pasta:
Add drained pasta into the sauce and toss to coat evenly. Add a splash of pasta water to loosen the mix if necessary. - Add 1/2 of the grated truffle:
Off the heat, fold in the grated fresh black truffle.
To finish:
- Plate immediately. Garnish with 1/4 of the truffle, shaved if possible and more parmesan, to taste
Optional extra
For a carbonara purist look, top each serving with a raw egg yolk in the centre. The egg will be extra amazing if it’s been infused with truffle aroma, (using eggs that have been stored in the fridge with the truffle for a day or two). Add truffle on top of their yolk and let guests mix the yolk and truffle through their pasta. Super rich and delicious.
Organic + Bio Organic Truffles – Sydney NSW