Truffle Pasta

• 8 oz fettuccine
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 oz cream cheese, cubed
• 1 tsp black truffle oil
• 2 tbsp grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook fettuccine according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Pour in heavy cream and add cream cheese, stirring until smooth.
5. 5 Reduce heat to low and stir in black truffle oil and Parmesan cheese.
6. 6 Toss cooked pasta in the sauce until well coated.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled shrimp or chicken for a heartier meal.
• For a vegan version, swap heavy cream for coconut cream and use a vegan cheese alternative.

Substitutions

• Substitute fettuccine with your favorite pasta shape.
• Use butter instead of olive oil for a richer base.

Pairings

• Arugula salad
• Crusty bread
• White wine

Nutrition

Tips

• For a richer flavor, add a splash of white wine with the cream.
• If you can't find truffle oil, a sprinkle of dried truffle flakes works wonders.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore creaminess.

Freezing: This dish does not freeze well due to the cream sauce; texture may suffer.

Serving Suggestions

• Pair with a simple arugula salad drizzled with balsamic vinaigrette.
• A glass of crisp white wine complements the earthy truffle flavor.

FAQ