Pasta with truffle cream sauce

Prep 5 min

Cook 10 min

Total 15 min

Servings 2 servings

Ingredients

100 g butter or more
1 bunch sage
1 dl cream
1 dl parmesan finely grated
250 g pasta
black truffle to taste

Instructions

Boil water for the pasta.
Finely chop sage and grate some truffles, set aside.
Divide butter into cubes and brown the butter in a large frying pan with room for the pasta.
When the butter is liquid, add sage and truffle.
Stir until you smell a nutty aroma and the butter is brown. Now it is important to add cream and parmesan quickly so you cool the pan and do not burn the butter.
Add pasta and mix well.
Grate over truffle and serve.

Notes

Tips: Use fresh truffle if you can get it, but a good truffle oil gives an excellent result. Add the oil at the very end, as heat destroys the aroma.

Storage: Best eaten fresh. The truffle sauce loses its aroma quickly.

FAQ: Fresh tagliatelle or pappardelle suit this rich sauce best.

Nutrition per serving

Calories: 1,066 kcal
Carbohydrates: 96 g
Protein: 24 g
Fat: 65 g
Saturated fat: 40 g
Polyunsaturated fat: 3 g
Monounsaturated fat: 17 g
Trans fat: 2 g
Cholesterol: 176 mg
Sodium: 570 mg
Potassium: 437 mg
Fiber: 4 g
Sugar: 5 g

Nutrition values are estimates.