Pasta tossed in a creamy cheese sauce with slices of truffle mushrooms. This creamy truffle pasta is simple, delicious, and perfect for a weeknight meal.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back this month on Ask Anna to share with you another brand new recipe perfect for weeknight dinners.
Weeknight dinners are always at the front of my mind. Mostly because at the end of a long day at work, I’m reluctant to spend over an hour prepping and cooking my dinner. But in general, if there’s a dish that I always fall back on, it’s pasta. There are so many different types of pasta that you can use with various sauces to choose from. And of course, you can make the dish your own by adding extra ingredients.
Today, I want to share with you, creamy truffle pasta. Pasta noodles cooked in a creamy and buttery cheese sauce, lightly seasoned with truffle salt, and tossed with slices of truffle mushrooms.
If you’re a fan of mushrooms, then this creamy truffle pasta dish is definitely for you. It takes just about 20 minutes to prep, cook, and serve.
Seriously, how much better can dinner get?
In a medium sized pot, bring water to a boil and cook the pasta according to the directions on the package until al dente. Reserve about a cup of water. Then drain the pasta and set aside for now.
In a large skillet over medium heat, melt two tablespoons of butter. Add cracked black pepper and cook for about a minute until toasted.
Add about ½ cup reserved pasta water to the skillet and bring it to a simmer. Add the pasta and the rest of the butter. Reduce the heat to low and add the parmesan. Stir and toss with tongs until the cheese has completely melted.
Next, remove the pan from heat and add the pecorino. Stir until the cheese has melted and the sauce coats the pasta.
Toss the pasta with sliced truffle. Add more pasta water if it appears too dry. Season with truffle salt to taste.
Serve the creamy truffle pasta immediately warm.
Enjoy!
Andrea
- 8 oz pasta
- 1 cup reserved pasta water, divided
- 3 tablespoons butter, divided
- ½ teaspoon ground black pepper
- 1 cup shredded Parmesan cheese
- ⅓ cup shredded pecorino cheese
- 1 tablespoon sliced truffle in oil, more to taste
- Truffle salt to taste
- In a medium sized pot, bring water to a boil and cook the pasta according to the directions on the package until al dente. Reserve about a cup of water. Then drain the pasta and set aside for now.
- In a large skillet over medium heat, melt two tablespoons of butter. Add cracked black pepper and cook for about a minute until toasted.
- Add about ½ cup reserved pasta water to the skillet and bring it to a simmer. Add the pasta and the rest of the butter. Reduce the heat to low and add the parmesan. Stir and toss with tongs until the cheese has completely melted.
- Next, remove the pan from heat and add the pecorino. Stir until the cheese has melted and the sauce coats the pasta.
- Toss the pasta with sliced truffle. Add more pasta water if it appears too dry. Season with truffle salt to taste.
- Serve the creamy truffle pasta immediately warm.
Here are some more great pasta dishes to try!
Sun Dried Tomato Pistou Pasta with Arugula
