Truffle Cream Sauce

Truffle Cream Sauce recipe
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truffle cream sauce

Truffle Cream Sauce

Denise Campos
Safe to say that this is the kind of sauce you will NEVER go wrong with. Cream + Truffle + Pasta = a real dream.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main, Pasta, Sauce
Cuisine Italian
Servings 3 250g bottles/750g
Calories 80 kcal


  • 1 kg Pasta
  • As needed Water
  • As needed Oil olive/pomace
  • 750 g Cream all purpose
  • 174 g Butter unsalted
  • 30 g Cheese Parmesan, grated
  • 100 g Truffle paste
  • 200 g Onion white, finely chopped
  • 45 g Garlic finely chopped
  • 20 g Parsley coarsley chopped
  • As needed Salt & pepper


  • In a stock pot, fill it with water, add salt and oil and bring to a boil. Once achieved, add the pasta and cook until al dente. Drain the liquid and set about a cup aside for later. Toss in butter.
  • In a sauce pan, add the butter and saute the onion and garlic until tender and translucent.
  • Add the cream and stir continuously.
  • Add the truffle paste gradually as you don't want the flavour of the truffle to be too overpowering.
  • Add the grated Parmesan cheese and mix well.
  • Season with salt and pepper as needed.
  • Taste the sauce. If you are happy with its flavour, get a sieve or a strainer and pass the sauce through it as we don't want solids in it. Our goal is to have a smooth, silky and creamy sauce
  • Twirl a good amount of pasta in a bowl, add the sauce and garnish with parsley. Serve when ready!


Calories: 80kcal
Keyword truffle cream sauce
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