Black Truffle Pasta with Meyer Lemon Cream Sauce
A creamy Meyer lemon sauce is poured on top of black truffle pasta, which has been imported from Italy! Remember those garlic truffle fries I made a while back? Well, Gourmet Spotting gave me another taste box to experiment with, and I’ve had a great time experimenting with the different components in the box. This month’s box had hand-picked goods from throughout the world, including Italy, New York, and Georgia, which led me to the most adventurous culinary experience ever. I highly recommend this box.
That pancake mix, on the other hand, is going to be saved for those hectic weekday mornings when I need a whole meal before heading out to work.
Oh my goodness, I loved that one.
It was absolutely delicious!
- What about the truffle aftertaste?
- Furthermore, the fact that it can be prepared in less than 20 minutes makes it just wonderful!
- Make sure you participate using the rafflecopter form provided below.
- A rafflecopter contest is being held.
- Pacific time on Wednesday, April 24, 2013, the giveaway will be over.
- The winner will be selected again if there is no response within 48 hours.
Black Truffle Pasta with Meyer Lemon Cream Sauce
4 servings per recipe time for preparation: 5 minutes Preparation time: 25 minutes time allotted: 30 minutes
- 8 ounces black truffle strangozzi pasta
- 2 teaspoons extra-virgin olive oil
- 2 cloves minced garlic
- 8 ounces spicy Italian sausage, casings removed
- 2 tablespoons extra-virgin olive oil 1/2 cup heavy cream
- The zest of 1 Meyer lemon
- 2 cups kale, trimmed and finely chopped
- 1/2 cup parmesan cheese 1/2 cup cherry tomatoes in a variety of colors
- Cook the pasta according to package directions in a large saucepan of boiling salted water
- Save 1/2 cup of the cooking water and drain thoroughly. In a large pan, heat the olive oil over medium high heat until shimmering. Cook, stirring regularly, for approximately 1-2 minutes, or until the garlic begins to smell aromatic. Cook until the sausage is browned, approximately 5 minutes, stirring often to ensure that the sausage does not crumble. Cook for 7 minutes, stirring constantly, until the heavy cream, Meyer lemon zest, and saved pasta water are reduced by half. Toss in the kale and cook until it has wilted, about 1-2 minutes. Remove the pan from the heat
- Combine the spaghetti and cherry tomatoes in a large mixing bowl. Serve as soon as possible
Did you Make This Recipe?
On Instagram, tag @damn delicious and use the hashtag damndelicious to share your creation. The following disclaimer applies: This contest is sponsored by Gourmet Spotting. All of the ideas stated are entirely my own.
How to Pair Truffles with Food and Wine
Truffles, prized for their pungent and earthy but delicate scent, are regarded one of the world’s best ingredients, and are referred to as “the jewels of the kitchen” because of their rarity and beauty. Truffles are normally prepared simply in order to bring out the taste of the truffle, and a small amount can often go a long way in terms of elevating a meal to a new level. Here are some suggestions for how to combine truffles with different foods and different types of wine.
What is a truffle?
A truffle is a subterranean fungus that grows under the shade of trees all over the world, and it is known for its flavor. Truffles, which are grown underground, are a highly sought-after delicacy and have long been considered as a culinary gem. When it comes to truffles, they are renowned for their natural scent, which is said to dazzle the senses of any person (or animal) that comes into touch with them. Truffles, which are high in umami, are adored by chefs from all over the world and are utilized in a wide range of cuisines.
They are available in small quantities and are more expensive.
White truffles, on the other hand, are revered as “Earth’s gold,” according to some.
White truffles, on the other hand, cannot be frozen and have a shelf life of just around 10 days, compared to black truffles.
While European truffles are often considered to be the most common and finest tasting, the production of North American truffles has expanded significantly in recent years, with the majority of the growth occurring on the West Coast.
What do Truffles taste like?
Described by the BBC as “utterly addictive,” truffles have an intense perfume that, if you become addicted, will cause you to become a little misty-eyed at the mere mention of it, much like the cologne of someone you adore or the smell of your clothing after the finest Bonfire Night celebration ever. Consider the rich, musky scent of a brand-new leather jacket in your mind’s eye. Now it’s time to add the garlic. Not raw or roasted, but just softened over a long period of time in a generous amount of butter.
Seasonal Guide to Truffles:
Varieties – French Périgord: “black diamonds” with a nutty, loamy scent– Italian Black Winter: overtones of chocolate, pepper, and damp earth– Italian Black Summer: a mild, porcini-like flavor with a nutty, loamy scent– It is the same variety as French Perigord– Italian Black Burgundy: has a strong hazelnut-like aroma– White Italian: highly regarded and usually served raw to bring out the most profound musky, earthy notes.
So what to pair with this delicious delicacy?
Infusing flavor into whatever they are cooked with, truffles make for an excellent center-stage ingredient in a recipe. Truffles should not be cooked in the presence of other strong smells and fragrances, as the treasured truffle flavor will be lost as a result. Foie gras and other fatty dishes are frequently served together because they complement each other and help bring out the full flavor of the dish. More bland dishes such as pasta, rice and potatoes work well with truffles since they bring out the flavor of each ingredient.
Truffles may be shaved, slivered, and sliced to provide a fragrant truffle taste to any recipe that you like.
Pairing Truffle Recipes with Wine:
The savory flavor of truffles pairs well with aged wines with earthy and mushroom notes. For red meat, try aged Barolo or Bordeaux – the tannins and acidity cut through the texture of the meat. For a common dish, try truffle risotto, which calls for bolder, creamier wines like lightly oaked Chardonnay. Avoid light, fruity whites and red wines like: Pinot Grigio, Shiraz, Zinfandel, and Malbec
Black truffles may be used in a variety of meals, including eggs scrambled in butter and pasta and rice dishes. They are particularly good cooked into cream sauces, such as “alfredo,” or in classic risottos. Chicken: Truffle slivers may be put into the skin of chicken before roasting; fish: Truffle slices can be wrapped around firm-bodied fish; cheese: aged Gouda or fine Chevre are good pairings. Combination: Beef, pork, bacon, pancetta, venison, and other meats are paired with this dish. White Truffles:– White truffles are a kind of truffle that is found in white truffles.
The best white truffles are those that are uncooked. – Add thin slices or shavings to risotto, spaghetti, eggs, salads, and sauces to make them more appealing. – Meats such as veal, rabbit, salami, prosciutto, and hard Italian cheeses are available.
Truffle Recipe Ideas:
Braised Short Ribs with Truffle Polenta and Empire Apple Compote: Wild Mushroom Risotto with Egg: Braised Short Ribs with Truffle Polenta and Empire Apple Compote: White Miso Egg Yolks with Bay Scallops and Black Truffles: Spaghetti with white miso egg yolks, bay scallops and black truffles: Panna Cotta made with truffle ricotta and served with lamb’s lettuce:
Truffle Mushroom Pasta for Two
With only a few simple ingredients, you can whip up a delicious pasta meal that includes truffle mushroom sauce. Using truffle cheese to make the sauce is a cost-effective method to savor the flavor of truffle without spending a lot of money. The pasta is creamy, rich, and earthy, and it takes only about 30 minutes to prepare, but it tastes like it took much longer. It has the flavor like a restaurant dish and is a perfect dinner for two people. My utter lack of motivation (a.k.a. laziness) to search down truffle cheese at a posh grocery shop has been the only thing standing between me and this truffle mushroom pasta for the previous 18 months, but that has now changed.
- So I gave up hope until, on a whim, I went to my local grocery shop and discovered that – surprise!
- I was overjoyed.
- That was not the case with me, which is why I didn’t even bother to look until last month.
- This is something I could have done last year.
- With truffle mushroom pasta as a side dish!
- Almost all of the items may be found at your local supermarket.
- With this pasta meal, I’ve combined two of my favorite dishes from this site: balsamic mushroom pasta and fettuccine Alfredo.
- The mushrooms are meaty and match well with the truffle cheese.
About the Truffle Cheese
Truffles are fungus that grow underground and are harvested for their flavor. The flavor of truffles is earthy, a touch nasty, and quite pricey, but fortunately for us, there is truffle cheese that is far less expensive. You can find truffle cheese in a variety of flavors, and I discovered parrano truffle cheese at King Soopers (which is bought by Kroger — do they control all of the grocery shops now?). Parrano cheese comes from the Netherlands and is quite similar to Parmesan cheese, but it is not allowed to be referred to as such since Parmesan cheese is protected and may only be produced in the country of Italy.
It has a flavor that is extremely similar. When you buy the cheese, it is flecked with truffles and costs around $25 per pound. However, you only need 2 ounces for this recipe, so a little slice will suffice. The speciality cheese section, located near the deli, is where you will find it.
Once you’ve selected your preferred cheese, you’ll only need to take a few more steps to prepare this truffle mushroom pasta.
- Cook the mushrooms and garlic cloves in a little butter until the liquid has been released from the mushrooms. Alternatively, any type of mushroom would suffice
- I used baby portabello mushrooms, but any variety will do. While the mushrooms are cooking, start the water for the pasta. Any long pasta would do, but I used fettuccine for this recipe. Remove the mushrooms from the pan and add a bit more butter to the pan before adding a little cream. Once the cream is heated, add the shredded truffle cheese and stir until it is melted and the sauce mixes together
- Once the cream is hot, remove from heat and set aside. Once the pasta is done, drain it and add it to the sauce along with a few tablespoons of the starchy pasta water, which will help thin the sauce a little bit. Stir everything together, garnish with fresh parsley and a bit extra grated cheese, and then serve
Despite the fact that this truffle mushroom pasta is really thick and creamy, the truffle cheese gives a lovely earthiness to the dish that is both savory and gratifying. Even though it seems and tastes like if it came from a restaurant, it didn’t — you can prepare it yourself at home! In less than 30 minutes! However, you are not required to dress up, but you may still be elegant. This is exactly the type of supper that makes me ecstatically pleased. So don’t make the same mistake I did and assume that you can find truffle cheese wherever you are and cook this spaghetti instead.
Greetings and best wishes for cooking.
More Dinner Recipes for Two
I like developing dishes for one or two people so much that I made a whole cookbook on it! In addition, I provide a plethora of small-batch recipes on this website, so here are a few more to check out:
- Pasta with shrimp and vodka sauce
- Pan-seared salmon with white bean salad
- Pork chops on a sheet pan with honey mustard parsnips
- And more.
Despite the fact that this truffle mushroom pasta looks and sounds nice, it is a simple pasta meal that takes just around 30 minutes to prepare. The pasta is covered in a creamy truffle cheese sauce and mixed with meaty mushrooms before being baked in the oven. It has a posh appearance, yet it is quite minimal maintenance to manufacture.
- 3 tablespoons unsalted butter, divided
- 8 ounces chopped baby bella mushrooms
- 1 large garlic clove, finely chopped
- 1/4 teaspoonkosher salt
- 1/4 cupheavy cream
- 2 ounces Parrano truffle cheese, shredded (see note)
- 5 ounces Parrano truffle cheese, shredded (see note)
- 5 ounces fettuccine
- 1 tablespoonfinely chopped fresh parsley
- 1 tablespoon gratinated truffle cheese
- Cook the pasta according to the directions on the package. When you drain the pasta after it has been cooked, save a few tablespoons of the starchy water for later use. 1 tablespoon of butter should be melted in a 10-inch pan over medium heat. Stir in the mushrooms and garlic until they are well coated with the butter. Cook the mushrooms for 10 minutes, or until they have released their moisture and are a deep brown color, after which remove them from the heat. Transfer the sautéed mushrooms and garlic to a large mixing bowl or a large serving platter. Melt the remaining 2 tablespoons of butter in the same pan. Stir in the cream until it is fully incorporated with the butter. Once the cream has reached the desired temperature, stir in the shredded cheese. In a separate bowl, heat the cheese until completely melted. In order to thin the sauce, add one or two teaspoons of the pasta water. In a large mixing bowl, toss the mushrooms and pasta until they are equally coated in the sauce. Using chopped parsley and grated cheese, decorate the dish and serve
- I never imagined that I’d be able to get truffle cheese in my local supermarket, but I did. It’s known as parrano truffle cheese, and it’s extremely similar to Parmesan cheese in flavor and texture. Check for the specialty cheese section, which is located near the deli, for it.
- Preparation time: ten minutes
- Cooking time: fifteen minutes Cuisine:American
- 1/2 of the recipe
- Calories: 623
- Sugar: 4.9g
- Sodium: 831.5mg
- Fat: 32.6g
- Saturated fat: 19.8g
- Unsaturated fat: 10.9g
- Trans fat: 0.2g
- Carbohydrate: 58.7g
- Fiber: 3.5g
- Protein: 25.2g
- Cholesterol: 85mg
Truffle mushroom pasta, pasta with truffle cheese sauce, truffle mushroom pasta recipe, truffle mushroom pasta recipe easy
5 Ingredient Black Truffle Pasta
This Black Truffle pasta dish is a delectable treat for a special date night in or with your significant other. Its clearly earthy, deep taste is matched with everything it like, including butter, cheese and precisely cooked linguine, to create a dish that is both elegant and delicious. You will be impressed by this delectable and unusual lunch. Furthermore, it can be prepared in only 10 minutes with only 5 ingredients!
How to cook with Black Truffles
A tiny bit of truffle goes a long way when combined with fatty items like as butter and cheese. The fat in these ingredients absorbs the truffle taste and distributes it throughout the meal, allowing a smaller amount of truffle to go further. For this reason, the Black Truffle Baked Brie has become one of my most popular appetizer recipes on my blog! Even if you are unable to obtain fresh black truffles, truffles that have been preserved in olive oil will suffice. There are also various firms that offer black truffles that have been flash frozen.
Even though the sliced truffle on top is a lovely garnish, a sprinkle of grated truffle on top would provide an added layer of taste and color impact without using as much truffle.
Despite the fact that the recipe calls for 1 ounce of black truffle, the amount you use will largely depend on how much you have. Even a modest bit of truffle can enhance the flavor of this meal. However, if you are a great fan of truffles, you may add as much as you like to the melted butter.
How to make black truffle pasta
Black truffles pair very well with fatty items such as butter and cheese because the fat in these ingredients absorbs and distributes the truffle taste throughout the meal, allowing a tiny bit of truffle to go a long way. The Black Truffle Baked Brie is one of the most popular appetizers on my site, and for good reason! Even if you are unable to obtain fresh black truffles, truffles that have been preserved in olive oil will suffice. Also available are flash frozen black truffles, which may be purchased from a number of vendors.
It is beautiful to have the truffle slices on top, but a sprinkle of grated truffle would offer an added layer of taste and color impact without using nearly as much truffle!
An even modest amount of truffle will transform this meal into something very special and unforgettable.
Serving Suggestion for your Black Truffle Pasta:
As an appetizer, we propose offering a snack plate at the beginning of the dinner rather as a traditional side dish. Serve with marinated artichokes, olives, burrata/buffalo mozzarella, and sun-dried tomatoes on a plate or in a bowl.
What wine to serve with Truffle Pasta
Why not serve this delicious dinner with a glass of vintage champagne? The aged taste will bring out the best in the musk truffle. A white burgundy color, on the other hand, provides the same effect. If you want to try something unusual, stay away from wines with too much acidity or oaked kinds, since they can overpower your truffle flavor. A fresh Pinot Gris would be an excellent all-around pick in this situation. If you like red wine, use an older Barolo or Burgundy; the spice and dried fruit characteristics in these wines will assist the musky truffle flavor to stay in your mouth longer after you have eaten them.
If you love Black truffles then why not check out these other black truffle recipes:
- Creamy Chicken and Bacon Pasta
- Roasted Cauliflower Pasta with Creamy Garlic Sauce
- Creamy Pepper Steak with Buttered Noodles
- Shrimp Chorizo Pasta
- Garlic Butter Pasta with Garlic Chicken
- Pork Stroganoff with Buttered Noodles
- Pork Stroganoff with Buttered See ALL 80+ Pasta Recipes (in PDF format)
5 Ingredient Black Truffle Pasta
This Black Truffle pasta dish is a delectable treat for a special date night in or with your significant other. Its clearly earthy, deep taste is matched with everything it like, including butter, cheese and precisely cooked linguine, to create a dish that is both elegant and delicious. You will be impressed by this delectable and unusual lunch. Furthermore, it can be prepared in only 10 minutes with only 5 ingredients! quickpastadatenightdinner Preparation time: 2 minutes Cooking Time: 8 minutes Time allotted: 10 minutes Course:Main Cuisine:Italian Servings:2 Calories:721kcal per serving [email protected] Toggle between cups and grams by selecting from the drop-down menus below (if relevant)
- 8 ounces pasta
- 12 cup parmesan cheese
- 12 sticks salted butter
- 1 ounce fresh black truffle
- Fresh parsley
- Salt and pepper to taste
- To prepare the pasta, bring a big pot of water to a boil and season generously (1 tablespoon salt). Cook the pasta until it is al dente. (Generally, it takes one minute less than the packaging advises.) In the meantime, grate the parmesan and place it to one side Melt the butter in a heavy-bottomed pan over a low heat until it is completely melted
- Grate approximately one-third of the black truffle into the butter after it has melted. Remove the pan from the heat after thoroughly stirring it
- Drain the pasta, reserving 12 cup of the boiling water, and set it aside. In a large mixing bowl, combine the pasta and 14 cup of the saved water
- Mix well. Gently stir everything together over a moderate heat until everything is well blended. More water should be added if the mixture becomes sticky. Add the parmesan and serve immediately, garnished with fresh parsley and more black truffle if desired.
The following are the calories: 721kcal|87g carbohydrate|24g protein|31g fat (18g saturated fat)|77 mg cholesterol|619 mg sodium|350 mg potassium|4g fiber|3 g sugar|900 IU vitamin A|327mg calcium|2.2mg iron If you enjoy cooking, why not sign up for my newsletter? I’ll send you an email every now and then to say hello and share a few of recipes that I think you’ll enjoy, such as this 5 Ingredient Black Truffle Pasta.
It doesn’t happen every day! Honestly, I’m not that well-organized. Typically, it occurs once a week (ish). And as a thank you, I’ll give you a copy of my soup cookbook for free. A plethora of my favorite soups!
Fill out the form and I’ll send you my FREE soup cookbook.
Black Truffle Pasta with Shiitake Mushrooms
This recipe for Black Truffle Pasta is the epitome of gourmet comfort cuisine at its best. An indulgent dish made out of a creamy carbonara-like sauce scented with black truffle butter, golden-brown sautéed mushroom slices, and obviously shavings of freshly grated truffle (which is optional but so very fancy).
- Parmesan cheese, eggs, extra-virgin olive oil, shiitake mushrooms (or a combination of mushrooms), and saffron Spaghetti, bucatini, or tagliatelle are all options. Truffle butter (either home-made or bought)
- Truffles, either black or white, picked fresh from the forest
How to make truffle pasta
When it comes to preparing this truffle pasta, the method is extremely similar to the process of making carbonara. The key to this dish is the method. Although it is a straightforward procedure, it is critical that you follow everything from beginning to end; skipping stages will not work with this recipe!
- Set aside the cheese, yolks, eggs, and pepper after mixing them together. Prepare a saucepan of water by bringing it to a boil. Spaghetti is ready to go
- In the meantime, sauté the mushrooms until they are golden brown in color. Transfer the mushrooms to a dish and set them aside for later use if necessary. 2 minutes shorter than the package guidelines call for you to cook the pasta. 13 and a half cups of the pasta boiling water should be set aside. This step must not be overlooked! Keep the pasta boiling water aside, I say again. Remove the pasta from the pot
- To the now-empty saucepan, add 1 cup of the conserved boiling water as well as the truffle butter (which the mushrooms were cooked in). Cook until the pasta is al dente and the liquid has reduced by half, then drain. Simmer, turning the pasta and sauce gently but continually, until the sauce is thickened and silky, about 14 cups of the reserved pasta water
- Add the cheese and egg mixture to the pan with the pasta and cook until the sauce is thickened and silky, about 15 minutes. Continue to add extra pasta water in 1–2 tablespoon increments until the sauce has a consistency equivalent to heavy cream, around 30 minutes. It is OK to use a significant amount of the cooking water that has been set aside. Add the mushrooms and top with sliced or shaved truffles to finish.
Variations on this recipe:
- Make use of a variety of wild mushrooms
- Include pancetta. Instead of truffle butter, truffle oil can be used. Serve with seared scallops on top. White pepper can be substituted for black pepper to provide a more “perfumy” flavor.
What to serve with this pasta:
- An herb-infused green salad, roasted Brussels sprouts, sautéed green beans, simple fennel salad, and a green salad with oranges and candied pistachios are among the dishes on the menu.
Please let me know if you give this truffle butter a try and how it turns out! Please leave a remark with a star rating in the section below. You may also upload a photo to Instagram with the hashtag @zestfulkitchen. You and your ZK projects are very interesting to hear about and see! Print
Black truffle butter, Parmesan, and sautéed mushrooms are used to flavor this carbonara-style pasta dish. It’s straightforward, yet it’s really creamy and cozy. Garnish with fresh black truffle shavings, or finish with an additional slice of black truffle butter for a special touch.
- 4 big egg yolks
- 2 large eggs
- 2 ounces grated Parmesan cheese plus enough for serving (12 cup)
- 4 large egg whites peppercorns that have been freshly ground 4 cups shiitake mushrooms, trimmed and cut into 1/4-inch-thick slices
- 2 teaspoons extra-virgin olive oil
- 4 cups quinoa
- 1 pound dried bucatini, spaghetti, or tagliatelle
- 1 teaspoon Kosher salt 1 truffle, black or white, shaved or finely sliced
- 2 tablespoons truffle butter (homemade or purchased)
Bringing a large pot of water to a boil is a good idea. In a medium-sized mixing bowl, whisk together the egg yolks and the eggs until no streaks remain. Whisk in the Parmesan and season with pepper. In a largeDutch ovenor saucepan, heat 2 tablespoons oil over medium-high heat until shimmering. Cook, turning periodically, for approximately 10 minutes, or until the mushrooms are golden brown and tender. Place the mushrooms on a serving platter. Season boiling water with 2 teaspoons kosher salt, add the pasta, and simmer for 2 minutes shorter than the package directions, tossing regularly, until the pasta is tender.
- In a Dutch oven, combine 1 cup cooking water and the truffle butter; bring mixture to a boil over medium-high heat.
- Cook the pasta, turning and gently tossing continually with tongs, until it is al dente and the water has been reduced by approximately half; approximately 2 minutes.
- 14 cup of the pasta boiling water should be whisked into the egg mixture.
- Thin sauce with the remaining 12 cup of pasta cooking water, 1–2 tablespoons at a time, until it has the consistency of heavy cream, about 1–2 minutes.
- Toss in the mushrooms and divide the spaghetti among the dishes for dishing.
It is preferable if you serve this spaghetti right away.
Using a medium heat, reheat any leftovers on the stovetop. If necessary, loosen with additional water or cream (or pasta cooking water, if you have it!) to taste.
- Serves 14 people at 581 calories per serving, with 1 gram sugar, 244 milligrams sodium, 25 grams of fat, 9 grams of saturated fat, 65 grams of carbohydrates, 1 gram of fiber, and 25 grams of protein
- Cholesterol is 400 milligrams.
The following are some keywords to remember: black truffle pasta, truffle pasta recipe, truffle carbonara. The Recipe Card is driven by Lauren Grant, who works as a professional culinary food scientist, food writer, recipe creator, and food photographer in the food and hospitality industry. Lauren used to work as a magazine editor and test kitchen developer, and her work has appeared in a number of national publications, including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and others.
Allison Miksch’s recipe for Pasta with Robiola and Truffles
Recipe Summary test
25 minutes in total This recipe makes 4 first-course meals. Advertisement
- 1 cup salted butter
- 8 ounces dried egg fettuccine or tagliatelle
- 8 ounces Robiola Rocchetta cheese, room temperature, sliced into 1-inch pieces
- 4 teaspoons salt
- Seasoned with salt and freshly ground pepper
- 1-inch-thick fresh white or black truffle, peeled and sliced, or 1-ounce-thick jar of sliced truffles
- Cooking Instructions: Step 1: Bring a large pot of salted water to a boil. Melt the butter in a small saucepan over low heat. Cook over medium heat for about 6 minutes, or until the milk solids have turned a rich brown and the butter has a nutty aroma. Place the butter in a mixing bowl. Step 2: Cook the pasta until al dente in boiling water, according to package directions. After draining the pasta, reserve 1/2 cup of the cooking water for later use. Toss the pasta back into the pot. Toss with 2 forks after you’ve added the reserved water and the browned butter. Season with salt and pepper after adding the cheese and tossing it until it begins to melt. Transfer the pasta to warmed serving bowls, sprinkle with truffle shavings, and serve immediately
Pasta with Truffle Cream Sauce
It’s hard to imagine anyone, much alone myself, being able to resist pasta with truffle cream sauce! The pasta is covered with a delectable cream and Parmigiano cheese sauce before being baked. Slivers of fragrant black truffles float blissfully in the smooth, delicate sauce, which has a subtle flavor. Italian truffles are without a doubt one of the world’s finest culinary gems. Truffles, which are worth their weight in culinary gold, are greatly cherished and sought after because they can elevate even the most conventional meals to spectacular new heights of delectableness!
- Besides being a visual treat, this pasta with truffle cream sauce has an indescribable flavor that is difficult to define.
- In addition to being really tasty, this Pasta with Truffle Cream Sauce has a simple and elegant appearance to it, as well.
- You’re going to go for it straight out of the gate.
- (My spouse is completely unaware of what I did.
- In reality, it is not on any kind of diet at all.
- Don’t let that get in the way of your success, my friends.
- You’re familiar with the procedure!
- Not 30 minutes, but 60 minutes!
- Truffles must be consumed within 7 days of harvesting since they lose their powerful flavor and perfume with each passing day. So keep that in mind if you’re going to use them for cooking after the one-week storage time has passed. The most effective technique to prepare truffles is to keep things as simple as possible. When it comes to truffles, little is more. Because of their high taste intensity, a small amount can provide a significant amount of flavor. As a result, constantly consider SIMPLICITY. In the case of pasta and risotto, there is no need to construct a complicated or elaborate meal. When using truffles in a recipe, always use the nicest and finest ingredients you can afford. If you’re going to spend the money on white truffles, you should only use them to decorate the tops of meals. However, both black and white truffles can be used as a garnish or at the end of the cooking process in your dish. The flavor of black truffles is enhanced when they are cooked. You may cook the truffles with hot pasta
- However, this is not recommended. Truffles are the best of friends with cream, butter, and olive oil
- Truffles are the best of friends with chocolate. Pasta with a warm cheese/buttery sauce, risotto, potatoes mashed with truffles, pizza with wild mushrooms and/or eggs (including frittata) are some of the classic recipes that feature truffles. When it comes to warming foods, truffles combine best with things like risotto, mashed potatoes, pizza, and any type of cheesy pasta. The flavor of truffles is also excellent when shaved over beef carpaccio or added to a wine-based steak sauce. Never combine truffles with vinegar, citrus (including citrus juice), or anything acidic
- Truffles do not go well with anything acidic.
Unless you live somewhere similar to mine. in a really rural area off the usual path on a winding gravel road. you won’t be able to locate truffles in the shop or in the market, at least not right away. If you reside in a major metropolitan region where a wide variety of gourmet specialty items are readily available, you won’t have to travel far to find them.
In addition, there are several internet gourmet businesses that will gladly accept your money if you’re looking for some difficult-to-find fresh truffles. But I’ll assist you in locating them nonetheless. Just be prepared for some serious sticker shock when it comes to the price!
First, you can always try the good old stand by Amazon.Here’s what I recommend for you:
Truffles de Noirs d’Italie de fraîcheur (2 oz.) 1 piece. Italian White Truffle (about $1,200.00) Oh my goodness, I just had to post this to demonstrate the staggering cost of truffles! Italian Truffle Salt (also known as truffle salt) Truffle salt contains small, aromatic particles of black or white truffle that have been mixed in. Truffle oil is often sold in tiny 2- or 3-ounce bottles; it imparts the flavor and aroma of genuine truffles via the use of a derived “essence,” but it is not created from real truffles themselves.
- It’s also available on Amazon, and I’ve provided a link to it below.
- These dishes are worth trying: Moliterno Black Truffle Pecorino, Boschetto al Tartufo, and Venetian Sottocenere, among others.
- To view these, just copy and paste their names into your browser’s address bar.
- (specifically when I visited the town of Assisi where St.
- These were purchased at the same shop in Italy where I had acquired the truffle oil earlier in the year.
- Tartufi’s whole summer truffles (which are less costly than the autumn truffles) Always remember that a little goes a long way!
- Truffles in Parmigiano Cream with a White Truffle Flavor
The shelf life of a fresh truffle is quite short once it has been dug out of the ground. Wrapping your truffle in a paper towel and placing it in an airtight plastic container before placing it in the refrigerator is the best way to preserve it. Wait until you’re ready to utilize the truffle before cleaning it up. Ensure that your fresh truffles are DRY and free of any additional moisture or humidity that might cause them to deteriorate or rot. Allow time for the truffles to get to room temperature before consuming them.
Make use of a fork to taste everything to your satisfaction (before serving because you will not be able to resist this)!
More Recipes with Truffles:
Truffle Risotto with Porcini Mushrooms and Pecorino Romano Pasta with six cheeses, truffles, and prosciutto di Parma
I highly recommend and use each of the following for preparing pasta:
Stainless Steel 4-Piece 8-Quart Pasta Pot with Strainer and Steamer in a Stainless Steel Finish Spider Strainers in a set of three Nonstick 11-Inch Copper Frying Skillet (this is the skillet that I use and that you see in the photographs – it’s an absolute dream pan!) The Truffle Slicer Comes with a Recipe E-BookPreparation Time10 minutesCooking Time10 minutesStorage Time Time allotted: 20 minutes
- 1-1/2 pounds fresh pasta (penne, rigatoni, spaghetti, fettucine)
- 12 cup butter
- 11-12 cups freshly grated Parmigiano-Reggiano cheese
- 1 cup heavy cream
- 1-1/2 pounds imported Italian truffles, cut or diced
- 1 – 2 ounces imported Italian truffle oil salt and pepper to taste, freshly cracked salt and pepper
- Added truffles for the table: sliced or diced truffles for guests to use as garnishes on their own portions
- 12 – 1 cup freshly grated Parmigiano-Reggiano cheese for guests to add to their own individual dishes for the table
- Cook the past in a large saucepan of boiling water until it is tender
- Drain the pasta when it has reached al dente (when there is a slight bite to the texture of the pasta) – spaghetti and fettucine should be done in 6 minutes, penne and rigatoni should be done in 9 minutes. While the pasta is cooking, melt the butter in a large skillet or frying pan with high sides
- Remove from heat and set aside. Combine the Parmigiano-Reggiano cheese and the heavy cream in the melted butter
- Sprinkle salt and pepper to taste over the cooked spaghetti before tossing it again. Place the pasta mixture in a large serving dish and top with the truffle gratings. Serve immediately. In addition, you may wish to offer more truffles separately at the table so that guests may add them to their individual dishes. Serve more grated Parmigano cheese to the table to be passed around as well.
Do you like the food at La Bella Vita Cucina? We would be delighted to have you as a member of our community! Join our mailing list and receive the newest recipes, travel advice, and gardening ideas delivered directly to your inbox.
The Best Truffle Pasta (30 Minute Vegan Recipe)
Published:. Updated:by| It is possible that this content includes affiliate links. More information may be found here. This incredible Black Truffle Pasta is nutritious, tasty, and really simple to prepare. For a special date night with your significant other or when you want to make your supper a little more special, this dish is perfect! Do you enjoy delectable mushroom recipes? Try my Ground Mushroom Bolognese, which is delectable and packed with flavor.
What do you cook for supper if you want to make it extra exceptional but don’t want to spend all of your time slaving over a hot burner? Veganism is introduced. Pasta with truffles and a creamy cashew sauce. It’s one of those foods that smells fantastic, tastes great, and cooks in a short amount of time. Perfect for romantic evenings in! To our knowledge, truffle is regarded to be a high-end fungus. It’s difficult to come by in raw form, but there are a few locations where you can get preserved truffles, which is a blessing.
They are normally preserved in water or oil and may be used in virtually any dish, especially those that are lacking in taste.
Truffle is the king of flavors, and it has the ability to change even the most basic of foods.
What kind of truffles should I use?
In this recipe, I used Summer Black Truffle Carpaccio that had been packed in water, but the ones that have been packed in olive oil would also work well in this dish. The rich earthy flavor of the Black Summer Truffle makes it an excellent addition to pasta meals. My favorite place to get Black Truffle Carpaccio is over at Home Goods, where they are typically on sale. The most essential thing to remember when cooking with truffles is to add them at the very end of the cooking process, as opposed to halfway through or halfway through.
Overcooking leads in truffles that are practically tasteless and a meal that is less delicious.
What sauce goes with Truffle Pasta?
Let’s speak about the sauce for a moment. Cashew cream sauces have been a recent favorite of mine. It’s a delicious dairy-free sauce that’s also rather nutritious. Furthermore, cashew cream is rather simple to produce at home, requiring just three ingredients. You’ll adore it served over spaghetti or in soups, as well. When you combine cashew cream, shaved truffles, and a small amount of truffle water, you make the most delicious truffle sauce that you will never be able to get enough of. It is advisable to consume this Pasta with Black Truffles as soon as possible.
What goes with Truffle Pasta?
Served with a simple green salad or roasted veggies, this pasta dish is tasty and satisfying.
- The following recipes are vegan: Cauliflower Salad with Radishes and Corn
- Roasted green beans and tomatoes
- Baked zucchini with tomatoes
- Vegan quinoa
- Vegan quinoa.
- 1 cup unsalted cashews soaked in 2 cups water overnight or for at least 2 hours
- 12 cup water
- 1 12 teaspoon salt
- 8 ounces spaghetti
- 8 tablespoons shaved truffles carpaccio
- 4 tablespoons truffle water or 1 tablespoon truffle oil
- 4 tablespoons chopped fresh basil
- Optional red pepper flakes or freshly ground black pepper for serving
Prepare cashew cream
- Drain the cashews and place them in a high-speed blender with 12 teaspoon of salt and 12 cup of water. Blend until smooth. Process on high for 1-2 minutes, or until the mixture is thick and creamy. In case the sauce turns out too thick, you may want to add a little extra water.
- Bringing a big pot of water to a boil is the first step. Pour in 1 teaspoon of salt and 8 ounces of spaghetti, and simmer for 10-12 minutes, or until the spaghetti is al dente or completely cooked through.
Prepare cashew truffle sauce
- In the meantime, place the cashew cream in a big nonstick saucepan and bring it to a moderate boil. Whisk in the truffles, truffle water (or oil), and a pinch of salt. Cook for 1 minute, then remove cashew cream sauce from the stovetop.
Combine pasta with the sauce
- Retain 1 cup of the pasta boiling water after draining the noodles
- Stir in a few tablespoons of pasta cooking water to thin up the sauce after you’ve added the spaghetti to the pan with the cashew cream and tossed it all together. Seasoning should be adjusted. Sprinkle with chopped basil and freshly ground black pepper or red pepper flakes before serving right away.
Serving size: 2oz|Calories: 217kcal|Carbohydrates: 13.2g|Protein: 7.2g|Fat: 15.9g|Saturated Fat: 3.1g|Sodium: 3713mg|Potassium: 194mg|Fiber: 3g|Sugar: 1.7g|Calcium: 16mg|Iron: 2mg
Fresh truffles are often regarded as the pinnacle of gourmet cuisine and fine dining, particularly in the United Kingdom. For 110 years, our freshly harvested truffles have adorned the tables of the world’s most exclusive restaurants. Chefs have savored the tastes and fragrances that truffles can impart to their most exquisite creations for as long as gourmet cuisine has been around. Our fresh truffles are now being transported much further afield than they were previously, due to advancements in technology and transportation.
The opening of these new kitchens also means that our truffles and truffle products are being used in new and imaginative ways across a wider range of cuisines, which is a welcome development.
Check out the guide and let us know which foods you believe fresh truffles work extremely well on in the comments section.
Pasta and truffles go together like peanut butter and jelly. The fact that Italy is the world’s largest supplier of gourmet truffles means that mixing them with pasta has been a time-honored tradition in Italian cooking for centuries. Truffles are frequently used as a garnish on completed pasta meals, where they offer aroma as well as an earthy, umami-rich flavor. Truffles are sometimes used in sauces, where they are very barely cooked, allowing their smells and fragrances to permeate the sauce and enhance the flavor.
Eggs- Another popular truffle combo is that of eggs and truffles. When combined with truffles, the rich, creamy texture of eggs provides an ideal foundation for displaying the tastes and fragrances of truffles. The substantial fat and protein content per serving, as well as the relatively neutral flavor of eggs, make them an excellent vehicle for truffles to contribute flavor to the final meal. The deep and earthy tastes of truffles infuse eggs with a burst of flavor and depth that is immediate and satisfying.
Pizza – Without a doubt, pizza is the most widely consumed food in the world, and for good reason. It’s both easy and sophisticated at the same time. In this recipe, one of the world’s most customizable ingredients (bread, sauce, cheese, and any number of toppings) come together to form the ultimate marriage. In terms of pizza, some of the more exquisite kinds are studded with fresh truffles shaved on top, while others are simply topped with fresh mozzarella. With truffles on pizza, it is typically better to adopt a minimalist approach and make the other ingredients as straightforward as possible to complement the truffles.
Truffles may also be used to enhance the flavor of mushroom pies, giving them a deeper, richer flavor by infusing portobello, cremini, and button mushrooms with their flavor.
Risotto- There are a variety of reasons why risotto is a fantastic pairing with fresh truffles. In addition, the richness of the dish resulting from the mixing of rice starches with creamy melted cheese creates the ideal stage for truffles of starches and fats to be served on top. Beyond that, the heat from the dish serves to gently warm the shaved truffles that are placed on top of the dish, allowing the truffle’s scents to be more fully released. The fragrances of the truffle flow through the air as a result of this, tempting you to take a piece of the delicious treat.
Steak- There are few dishes that better illustrate the notion of luxury cuisine than steak. Steak is frequently served as the main course because of the mix of iron-rich proteins and fats it contains. When truffles are thrown into the mix, the sensation is elevated to an entirely new level. Given that truffles offer a savory, umami-rich flavor to any meal, the addition of truffles to a steak produces outcomes that are comparable to those obtained by dry-aging. In the end, the completed meal has a flavor that is more robust, earthier, more nuanced.
Modern cuisine has discovered new methods of blending ingredients that appear to be at odds with one another to create meals that delight the senses. It is now feasible to eat foods that were previously unattainable due to technological advancements in transportation and food preservation, respectively. To produce novel sensations that excite the taste senses, truffles from Italy can be blended with bluefin tuna from Japan or avocados from Mexico, among other ingredients. The popularity of sushi and Sashimi restaurants has grown to the point that they are practically ubiquitous around the world.
In order to enhance the richness and depth of each mouthful, sushi and sashimi are frequently garnished and decorated with fresh truffles or truffle products, which are highly prized for their freshness.
Ramen- Ramen appears to have finally moved on from its humble beginnings as an instant meal alternative in the United States market.
Whether served with a smooth shoyu broth-based bowl or a deeper miso broth-based bowl, ramen dishes open up new culinary horizons for truffle enthusiasts to explore.
When you’re eating a bowl of ramen, shave a couple slices of ginger over the top of the steaming broth. This will release the fragrances and scent each bowl with a unique earthiness that will be hard to replicate.
Food that always seems to impress a crowd is tacos. It appears as though the warm corn or flour tortillas are encasing a limitless choice of alternatives. Our truffles have been utilized to enhance the allure of tastefully constructed tacos all over the world for the past ten years, and we are pleased to see this trend continuing. You don’t need to go much farther than your primary ingredient when putting truffles on tacos, whether they’re used to complement vegetarian tacos or shaved on top of freshly cooked meat.
A crowd seems to enjoy tacos no matter what. In between the warm corn or flour tortillas, there appears to be an almost limitless selection. Our truffles have been utilized to enhance the appeal of tastefully prepared tacos all over the world for the past decade, and we are delighted to see this. No matter if truffles are used to enhance vegetarian tacos or shaved on top of freshly cooked meat, when matching truffles with tacos, look no farther than the interplay between the major component. Truffles go well with a variety of meats and seafood, including steak, cattle, chicken, and hog.
Wings- When it comes to tailgating, wings are unquestionably the most important ingredient! Despite its simplicity, the modest chicken wing is a willing and able vehicle that works beautifully with a variety of distinct taste profiles. Wings can take on the flavor of whatever sauce they’re thrown in, from buffalo sauce to honey teriyaki, and they’ll taste great with everything. Truffles and wings go together like peanut butter and jelly, which is especially useful when looking for an update to some of the more traditional wing recipes.
Chicken Wing Recipes:
Dumplings- It appears as though every country has its own variation on the dumpling tradition. When eaten in Asia, dumplings are frequently filled with a variety of tasty meats and herbs, as well as fresh vegetables, to create a savory and gratifying mouthful. Gnocchi are pillowy soft potato dumplings that are simply cooked and thrown in a savory sauce, which is typically laced with truffles, in the Italian tradition. Samosas are a type of Indian dumpling that is filled with meat or veggies that have been cooked with fragrant herbs and unique spices to produce a crispy, savory, and spicy dumpling that is packed with flavor in every mouthful.
- In terms of dumplings, it appears that every culture has its own unique variation. For a delicious and gratifying mouthful, dumplings are frequently stuffed with a variety of aromatic meats, herbs, and vegetables in Asian cuisines. A traditional Italian dish, gnocchi are pillowy soft potato dumplings that are cooked and then tossed in a delicious sauce, which is sometimes spiked with truffles. The traditional Indian dumpling, samosa, is filled with meat or veggies that are fried with fragrant herbs and exotic spices to produce a crispy, savory, and spicy dumpling that is packed with flavor in every mouthful. Samosas are popular across India. Dumpling fillings are a good choice for truffles since they have shown to be incredibly effective at adding complexity to a variety of foods such as meats, vegetables, cheeses, and other cheeses.
Nutritional analysis per serving (8 servings)
1 gram sugars; 18 grams of protein; 359 milligrams of sodium; 544 calories; 30 grams of fat; 18 grams saturated fat; 0 grams trans fat; 8 gramsmonounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbs; 3 grams of dietary fiber; 1 gram sugars Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided.
It should not be construed as a substitute for the advice of a licensed professional nutritionist.
- Cook the pasta in lots of salted boiling water until al dente. Drain the pasta and set it aside while you melt the butter in a large skillet large enough to accommodate the cooked spaghetti comfortably. Combine the cheese and cream in a large mixing bowl. Add the cooked pasta and mix to combine, seasoning with salt and pepper to taste. Place the pasta in a serving dish and grate the truffle over the top, or serve the truffle at the table and let each guest to assist himself from the dish. Additional cheese should be served in a small dish.