Truffle Oil Pasta
This luxurious and indulgent truffle oil pasta dish is one that is perfect for special occasions or for when you’re looking to treat yourself to something extra delicious.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 1 lb pasta
- 1 tablespoon olive oil
- 1 shallot minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup white wine
- ¼ cup heavy cream
- 2 tablespoons truffle oil
- Parmesan cheese for serving
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- While pasta is cooking, heat a large deep pan over medium heat. Add olive oil, shallot, salt, and pepper. Cook 5 minutes, until shallot is cooked.
- Add white wine to the pan and stir. Reduce heat to low and add cream. Stir to combine, then add pasta to the pan.
- Toss pasta and sauce well. Add 1 tbsp pasta water as needed until sauce is silky.
- Remove pan from heat. Add truffle oil and toss well. Top with parmesan cheese and serve.
Notes
Tips and Tricks
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- Season to Taste - Taste the pasta after tossing it with truffle oil and adjust the seasoning as needed. Truffle oil is the star, so don’t be afraid to adjust by adding a bit more!
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- Garnish - Add a little color by garnishing with fresh herbs, an extra sprinkle of the cracked pepper and more parmesan cheese.
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- Serve immediately - Serve this right after the pasta has been tossed with truffle oil before the dish begins to cool and flavors begin to fade.
Recipe Storage and Reheating
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm.
Did You Make This Recipe?
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