Truffle Cream Sauce

Truffle Cream Sauce recipe
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 mins
Cook Time 15 mins
Total Time 25 mins
Course Main, Pasta, Sauce
Cuisine Italian
Servings 3 250g bottles/750g
Calories 80 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 80kcal
Keyword truffle cream sauce
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