Pasta with truffle

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.
Black truffle and browned butter is a combination that never fails.

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 colour, it’s done.
Now it is important to reduce the heat: in this dish I add cream; otherwise I would take the pot or pan off the heat.

Pasta with truffle is luxury in its simplest form. With just a handful of ingredients, browned butter, cream, sage, Parmesan and fresh truffle, you create something that tastes like it came from a top restaurant. Here it is the quality of the ingredients that counts, not how many there are. This is luxury food in 20 minutes, perfect for a special dinner at home.

Browning the butter is the key: when it takes on that characteristic nutty smell and golden colour, it is at its best. Browned butter (beurre noisette) gives a nutty, caramel flavour that goes perfectly with the bold truffle, and the sage adds a fragrant, herby note that ties the dish together. The truffle always goes in last, as heat destroys its delicate aromas, so serve straight away once the dish is ready.

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.

🍷 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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Pasta with truffle cream sauce

★★★★★★★★★★ 3.3 from 3 votes Rate the recipe ★ ★ ★ ★ ★

Fast and luxurious pasta.

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

1. Boil water for the pasta.

2. Finely chop sage and grate some truffles, set aside.

3. Divide butter into cubes and brown the butter in a large frying pan with room for the pasta.

4. When the butter is liquid, add sage and truffle.

5. 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.

6. Add pasta and mix well.

7. 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.

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