Pasta with truffle, cream, butter and sage, a completely irresistible dish.
All you need for this dish is a nice truffle, parmesan, cream, butter, pasta and sage.
Be sure to brown the butter properly. I divide the butter into cubes, melt it and when it starts to foam I stir with a wooden spoon.
When the butter gets a nutty smell and brown color, it’s done.
Now it is important to reduce the heat, this dish I add cream, otherwise I would remove the pan / pan from the heat source.
🍷 Wine tips
Barolo or Barbera d’Asti — Pasta with truffle calls for a Piedmontese red. Barolo is the grand choice, but Barbera d’Asti — lighter, fruit-forward with low tannin — can work even better with a creamy truffle pasta. A mature White Burgundy is an excellent white alternative.
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Ingredients
Method
- 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 feel a nutty scent 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.
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Brown the butter (beurre noisette) until it smells nutty and turns golden — this is the flavour foundation of the dish.
- Keep a close eye on the temperature after browning the butter; add the cream and reduce the heat immediately.
- Frying fresh sage in the butter before adding the cream gives a lovely herbal aroma that balances the intensity of the truffle.
- Truffle oil works well for everyday use, but add only a couple of drops just before serving — never during heating.
- Tagliatelle or pappardelle hold the sauce better than thin pasta shapes and give the best mouthfeel.
FAQ
Use Spanish cured chorizo for a firm texture that holds its shape when sliced and sauteed. Portuguese chorizo is also excellent. Avoid fresh Mexican-style chorizo which crumbles and has a different flavor profile.
Yes, you can make a creamy chorizo pasta using cream, white wine, and parmesan instead of tomatoes. The smoky paprika flavor from the chorizo works beautifully with both tomato and cream-based sauces.
Chorizo releases a lot of flavorful orange-red fat when cooked. Drain some of this fat after cooking the chorizo, but keep a few tablespoons as it adds great smoky paprika flavor to the sauce.