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–+ servings
forkful of pasta

Truffle Pasta (Using Truffle Products)

Course Main Courses
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 400
Author Christina Conte
A delicious, truffle flavored pasta without the expense of fresh truffles.

Ingredients

  • 4 oz egg pasta fettuccine or similar pasta
  • Kosher or sea salt
  • 3 Tbsp good quality butter use truffle butter, if desired
  • 4 Tbsp grated Parmigiano Reggiano DOP
  • 1 Tbsp truffle sauce or 1/2 tsp truffle zest
  • 2 fresh sage leaves - optional
US Customary - Metric

Instructions

  • Cook the pasta as directed in well salted water.
  • While the pasta is cooking, melt the butter in a large pan over medium heat until it bubbles and foams and remove from heat. Add the truffle sauce or zest along with the sage, if using.
  • When the pasta is al dente, drain using a pasta fork and transfer it directly into the melted butter.
  • Toss with the Parmigiano Reggiano, adding some pasta water if needed.
  • Transfer to serving plates and top with more cheese, if desired. Serve immediately.

Notes

  • Use truffle butter instead of plain butter, if desired.

Nutrition

Serving: 1 | Calories: 400kcal | Carbohydrates: 30g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 150mg | Fiber: 3g | Sugar: 7g
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