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Bowl of creamy truffle pasta with parmesan on a dark background, styled with a parmesan wedge and jar of truffle paste
Olga Bux

Creamy Truffle Pasta with Parmesan

This creamy truffle pasta features al dente pasta tossed in a silky Parmesan cream sauce with aromatic truffle paste. It is an easy restaurant-style dinner ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: European
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 11 oz pasta 320 g
  • 2-3 tablespoons truffle paste 30-45 g
  • ¾ cup + 1 tbsp heavy cream 200 ml
  • 3 tablespoons unsalted butter 45 g
  • 1 cup finely grated Parmesan, plus more for serving 90 g
  • 1-2 teaspoons truffle oil optional
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions.
  2. Before draining, reserve approximately ⅔ cup (150 ml) of the pasta cooking water.
  3. While the pasta cooks, melt the butter in a large skillet over low heat.
  4. Add the heavy cream and warm gently for 2–3 minutes without bringing it to a rapid boil.
    Pouring heavy cream into melted butter in a pot to start the truffle cream sauce
  5. Gradually add half of the Parmesan, stirring until the cheese melts into the sauce.
    Hand adding a handful of grated parmesan into the truffle cream sauce in a pot
  6. Stir in 2 tablespoons of truffle paste and season with black pepper. Taste and add the remaining truffle paste and salt if needed.
    Adding a spoonful of black truffle paste into simmering cream sauce in a pot
  7. Transfer the drained pasta to the skillet. Add ¼ cup of the reserved pasta water and toss until the sauce evenly coats the pasta.
    Finished creamy truffle sauce simmering in a pot with a wooden spoon resting in it
  8. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
  9. Remove the skillet from the heat and stir in the remaining Parmesan. Add a few drops of truffle oil, if desired.
    Cooked spaghetti being tossed with a wooden spoon in creamy truffle sauce in a pot
  10. Serve immediately with additional Parmesan and freshly ground black pepper.
    Two plates of creamy truffle pasta with parmesan styled with a parmesan wedge, a jar of truffle paste, and a linen napkin

Notes

  • Taste the truffle paste before seasoning because it may already contain salt.
  • Keep the heat low to prevent the cream from separating.
  • Use freshly grated Parmesan for a smoother sauce.
  • Do not discard the pasta water—it helps emulsify and loosen the sauce.
  • Add the truffle paste near the end to preserve its aroma.
  • Serve immediately because the sauce thickens as it cools.
  • Nutrition information is an estimate and will vary depending on the cream, butter, Parmesan, and truffle spread used.